Golden Potato Squares


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An easy dish that makes potatoes something special and yet goes with everything. Kids love it – and we know some “big kids” who think it’s not Thanksgiving until these are on the table.


5 pounds potatoes
2/3 cup butter, melted
1 cup chopped onion
1 can (12 ounces) evaporated milk
4 eggs, beaten
2-1/2 teaspoons salt
1/4 teaspoon pepper
2-1/4 cups shredded cheddar cheese


Peel the potatoes and place in cold water to prevent discoloration. Set aside. Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking dish.

Melt the butter in a large skillet. Add the onion and saute until limp, about 5 minutes. Add the milk and bring to a boil. Remove from the heat.

In a large bowl, combine the eggs, salt, and pepper. Beat until frothy. Shred the potatoes and add to the egg mixture. Toss to combine. Add the milk mixture. Set aside ⅓ cup of the cheese, add the rest to the potato mixture, and mix well. Spoon the mixture into the prepared baking dish. Bake for 1 hour. Top with the reserved cheese and bake for an additional 30 minutes. Cut into squares and serve hot.

Cooking & Recipes


8 to 10 servings


Christine Burritt Henniker Congregational Church, Henniker,

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