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Ruddy Crust Potato Casserole

Ruddy Crust 2
While we enjoy good food, there’s something extra special about good comfort food that not only nourishes our bodies, but also has that unique quality of making us feel warm and whole. This “ruddy crust” casserole is one of those dishes; it’s rustic and reminds us of meals we had growing up, which means we love to make it and keep the tradition going in our family as well. Made up of cheesy onions and potatoes that are wrapped up in a fluffy Dutch baby of sorts, then topped with a rough biscuit layer that ties everything together.


Ruddy Crust 3
Seriously, if you’ve got the time, this recipe is going to be all you can think about once you make it! The onions and potatoes are perfectly cooked and offer just the right amount of bite, plus the cheesy fluffiness that wraps it all up…it’s light as air, perfectly paired with the butter ruddy crust on top and we’re absolutely obsessed. If you are a little tight on time, we’ll give you a secret – go ahead and use some biscuit mix instead of making your crust from scratch. We won’t tell and no one will know the difference! Just drop it down on the baking dish and keep an eye on it so it doesn’t burn…you’ll love it!

Ruddy Crust 1

Ruddy Crust Casserole

1 hour to prepare serves 6-8

Ingredients

  • Filling:
  • 3 cups potatoes, peeled and diced
  • 1 yellow onion, diced
  • 2-3 tablespoons extra-virgin olive oil
  • 2 cups sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • kosher salt and freshly ground pepper, to taste
  • unsalted butter, as needed, for greasing
  • Topping:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 egg
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Preparation

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter.
  2. Heat olive oil in a large pan or skillet over medium-high heat and sauté diced potatoes and onions until softened and browned, 12-15 minutes.
  3. Season generously with salt and pepper, then remove from heat and set aside.
  4. In a large bowl or blender, beat eggs, milk, flour, garlic powder and salt together until frothy and fully combined.
  5. Scatter onion and potatoes evenly in greased baking dish, top with cheeses, then pour egg mixture over the top.
  6. In a separate bowl or food processor, whisk together topping ingredients, starting with flour, baking powder, baking soda, sugar and salt.
  7. Add butter and cut in or pulse until butter is in pea-sized pieces.
  8. Add in egg, mixing or pulsing until incorporated, then mix in buttermilk until everything comes together into a rough dough.
  9. Use a spoon to drop dough onto mixture in baking dish, then place in oven and bake for 30-35 minutes, or until biscuits are cooked through and egg mixture is bubbled and cooked up the sides of the dish a bit. Tent with aluminum foil it biscuits are browning too quickly.
  10. Remove from oven and let cool 10-15 minutes before serving.

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