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Merrick Inn's Style New Potato Casserole

Bettyskitchen's picture
  New red potatoes 2 Pound, washed, peeled if you don't like potato skins (About 1Inch To 1.5 Inches In Diameter)
  Salt 1 Tablespoon (For Cooking Potatoes)
  Onion 1⁄2 Medium, chopped
  Butter 1 Tablespoon, melted (For Sauteing Onion)
  Butter 3 Tablespoon, melted (For Cheese Sauce)
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can, May Use Any Cream Soup)
  Salt 1⁄4 Teaspoon
  Finely shredded cheddar cheese 2 Cup (32 tbs)

Slice each new potato of the 2 pounds of new potatoes into two equal parts. Place them in a medium to large-sized pot, and cover them with water. Add 1 tablespoon salt, and bring them to a full boil. When they are boiling, reduce the heat, and let them cook until almost done. I cooked mine for 15 minutes, testing with a fork occasionally, until they were tender, but still holding their shape. Remove potatoes from heat, and drain through a colander. Immediately run some cold water over the potatoes, to cool them to the point where you can cut them into cubes. (They will still be very warm.) Meanwhile, place ½ chopped medium onion into a small skillet with 1 tablespoon melted butter, and sauté until clear. While the onion is sautéing, begin your cheese sauce. In a medium saucepan, melt 3 tablespoons butter, and remove from heat. Add ¼ cup flour, and stir until smooth. (Its okay if there are a few lumps—they will work themselves out.) Add 1 cup milk, a 10.75 oz. can of condensed cream of celery soup, and ¼ teaspoon salt. Place over low heat, and stir constantly until the sauce is smooth and thickened. Remove from heat, and stir in 2 cups finely shredded cheddar cheese. Set aside, while you prepare your cooked and slightly cooled potatoes. On a cutting board, cut your cooked potatoes into cubes, about ½-inch on a side. Place them back in the pan they were cooked in, and pour your cheese sauce over the potato cubes. Fold the sauce and potato cubes together, until combined, keeping the cubes intact. Pour the new potato casserole into a greased 13-inch by 9-inch by 2 inch baking dish. Bake at 350 degrees for 25 minutes. Turn your oven to broil and broil for 1 minute to brown off the top. Remove from oven, and serve immediately. Guaranteed delicious!!!!

Recipe Summary

Difficulty Level: 
Side Dish
Potato, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Spread suppertime cheer with scrumptious, comforting, and filling new potato casserole. Betty's version of Merrick Inn's new potato casserole is soul warming and divinely delicious and can be assembled a night-ahead and make for a lovely brunch addition. Get streaming the video and make for a tasty treat.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 413 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.4%

Saturated Fat 13.9 g69.6%

Trans Fat 0 g

Cholesterol 67.7 mg22.6%

Sodium 1505.3 mg62.7%

Total Carbohydrates 40 g13.4%

Dietary Fiber 3 g11.9%

Sugars 4.6 g

Protein 14 g27.4%

Vitamin A 18.2% Vitamin C 50.1%

Calcium 38.2% Iron 7.6%

*Based on a 2000 Calorie diet

Merrick Inn's Style New Potato Casserole Recipe Video