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TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 25 servings

Ingredients

  • 18 medium potatoes, peeled and diced
  • 3 whole garlic bulbs, separated into cloves and peeled
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 6 eggs, lightly beaten
  • 1 tablespoon minced chives
  • 1-1/2 to 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • Diced sweet red, yellow and orange peppers, fresh rosemary sprigs and minced chives, optional

Nutritional Facts

3/4 cup: 193 calories, 8g fat (5g saturated fat), 75mg cholesterol, 269mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 7g protein.

Directions

  1. Place potatoes and garlic in a large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and garlic are tender. Drain.
  2. In a large bowl, beat the potatoes and garlic, cheddar cheese, cream cheese, eggs, chives, salt and pepper until blended.
  3. Spoon into two greased shallow 3-qt. baking dishes. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Garnish with peppers, rosemary and chives if desired. Yield: 25 servings.
Originally published as Garlic Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p226


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MY REVIEW
dbuhro User ID: 494467 148308
Reviewed May. 16, 2010

"Makes a lot of potatoes. I fixed this recipe for a ladies buffet at church. It was served in the baking pan but with the garnish it was still quite elegant. The ladies loved it"

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