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Holiday Potato Bake

I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. —Vickie West, Long Beach, California
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 3 medium carrots, shredded
  • 3 celery ribs, trimmed and diced
  • 1 medium onion, diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 1/4 cup plus 1 tablespoon minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped ripe olives

Directions

  • Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper.
  • Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.
Nutrition Facts
3/4 cup: 271 calories, 19g fat (11g saturated fat), 52mg cholesterol, 375mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 7g protein.

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Reviews

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  • thesewist
    Oct 31, 2020

    Looks delicious, but WHY do most of the casseroles need to be drowned in cheese? Not everyone likes cheese.