Old Fashioned Potato Loaf
This is a great barbecue side dish, as it can be made a day or two ahead of time, so you have more free time while barbecuing. In fact, it is better to chill the potato mixture overnight or all day.
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- 3 Tbsp
- 3 Tbsp
- 1 c
- half and half (grandma used full cream!)
- salt and pepper to taste
- 5 medium
- cooked potatoes, cooled and chopped
- 1 Tbsp
- chopped fresh parsley
- chopped green onion to taste (optional)
- 1/2 c
- (or more!) shredded cheddar cheese
1Melt butter. Gradually stir in flour. Slowly add cream, stirring constantly over simmer heat until thickened. Season with salt and pepper.
2Gently add potatoes, parsley and green onion (if using) to sauce and simmer 2 minutes longer.
3Turn into a well-oiled oblong pan and press down firmly. Chill for several hours.
4Half an hour before serving time, turn loaf out onto an oven-proof pan. Sprinkle with cheese. Bake at 350º for 20 to 30 minutes, or until golden brown.