Cheesy Potato Casserole

This is a no-frills potato dish that is a delicious side to serve along with almost anything. It's sort of an alternative to Macaroni Au Gratin (the fancy pants name for Mac & Cheese) and it is--well, you know...delicious AND easy! 

If you have a mashed potato technique that you prefer, then by all means use it with this dish. Some folks add in sour cream or even whipped cream--there are no set rules with this. Matter of fact, Grandma had a note in the margin of this recipe that said, "put slices of smoked sausage on bottom of casserole dish and top with potatoes."  Now I haven't tried that and I don't remember her ever preparing it that way, but it really sounds good and would convert this side dish to a main course! Grandpa didn't care for Kielbasa, Polish Sausage, or hot dogs, so that's probably why I don't remember that variation. However, for you recipe pioneers out there, it's worth a try!

Cheesy Potato Casserole

8-10 russet potatoes, peeled and halved

1/2 stick of butter

1/2 cup whole milk (or half & half)

1 tsp granulated garlic

salt and pepper

1 cup shredded cheese (we used Colby)

Boil the potatoes until done (if easily poked with fork, they're done). Drain water and add butter. Using potato masher, mash until butter is melted and combined. Add in milk and continue mashing until smooth. Stir in salt and pepper to taste. Put in buttered casserole dish and top with shredded cheese.  Bake in 350F oven for 1/2 hour or until lightly browned and cheese is melted.