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Garlic Potato Bake

I created this recipe for an end-of-summer harvest picnic. Everyone loved it.
  • 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 shredded cheddar cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 6 large 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

Directions

  • 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.
  • In a large bowl, beat the potatoes and garlic, cheddar cheese, cream cheese, eggs, chives, salt and pepper until blended.
  • 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.

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