Ruby’s Potato Loaf

I was intrigued by the loaf “format” of this potato recipe, and delighted by the results—and the fact that you make it ahead. This makes a yummy side dish for any meat!

3 T. butter
3 T. flour
1 cup half-and-half (or cream)
Salt and pepper to taste
5 medium potatoes, cooked, cooled, and cubed
1 T. parsley
1/4 cup chopped green onions (optional)
1/2 cup (or more!) shredded cheddar cheese

In a large, deep skillet melt butter and gradually stir in flour until blended. Slowly add the half-and-half and simmer until thickened, stirring constantly. Season with salt and pepper. Gently add the potatoes, parsley, and green onion, stir to coat with the sauce, and simmer 2 minutes longer. Spoon this mixture into a well-sprayed bread pan and press down firmly. Chill for several hours or overnight.

45 minutes before serving time, preheat oven to 350º. Invert the potato loaf onto an oven-proof pan or serving platter. Bake for 30 minutes, sprinkle with the cheese, and bake for another 10-15 minutes or until cheese is bubbly.

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