These heavenly, cheesy potatoes make the perfect side dish, whether it's a weeknight or a holiday.
- 2 pounds russet potatoes, washed
- 1 tablespoon butter
- 2 cups BIMBO Bread Crumbs, divided
- 2 cups (8 ounces) grated Monterey Jack cheese or Colby Jack cheese, divided
- 4 large eggs
- 1 can (7.6 fluid ounces) NESTLÉ Media Crema
- 2 cups milk
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
PLACE potatoes in large saucepan. Pour in water to cover. Bring to a boil. Reduce heat to medium-low; cook for 20 to 25 minutes or just until skins begin to crack. Remove from water; cool. Peel and grate potatoes.
GREASE 13 x 9-inch baking pan with butter. Sprinkle half of potatoes, 1 cup bread crumbs and 1 cup cheese in prepared pan. Repeat layers.
PREHEAT oven to 350° F.
BEAT eggs lightly in medium bowl with whisk or fork. Beat in media crema. Stir in milk, salt and pepper. Pour over mixture in pan. Let stand for 15 minutes.
BAKE for 35 to 40 minutes or until golden brown.
Review This Recipe
MADE THE CHEESY POTATOES THE OTHER EVENING . ADDED PEPPER JACK CHEESE, MINCED ONION, SOME MINCED GARLIC AND CRISP BACON PIECES. THEY WERE VERY GOOD.
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