"A quick and tasty potato casserole. With a real stick to your ribs feel." — Sue
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peeled and shredded potatoes
shredded sharp Cheddar cheese
Fabulous, but only 4 stars because I had to tweak A LOT! Follow these instructions and you'll love it too. First cook at 400 not 350. Increase shredded potatoes to SIX CUPS and reduce your butter to 1/3 cup. I didn't have paprika so I used 1 tsp of garlic spread mix and a dash of pepper...yum! Cook for the 40 minutes then put it under low broil for 5 minutes to crisp the top (watch it so you don't overdo it). Pull it out, add your chedder and back in the oven just till melted. Take it out and let it "rest" for 5 minutes before eating. (This gives the butter a little time to absorb because you will see some in there when you pull it out. My hubby and 3 girls devoured this and was so sad I didn't make a bigger batch! I served it with pork chops and veggies. Sooo good!
I found this recipe to be tasteless and mushy. I did make it according to the recipe as stated -- something I wish EVERY person would do on this site! Make the dish according to the recipe FIRST and rate it as such, then, if you want to, post the changes you make to a subsequent try of the original recipe. This is the ONLY way to know if a particular recipe is GOOD or NOT so good and isn't that why we're rating these recipes to begin with???
I have been making this for years. My Granmum passed this on to all her granddaughters (with slight differences). My family always enjoys this and we make it regularly. For those that are complaining about it being greasy it is most likely because you are using Margarine instead of butter. My sister did this years ago we found IF you are going to use Margarine instead of Butter then only use 1/2 of what the recipe calls for (so about 1/4 cup instead of 1/2 cup). Just a note using margarine instead of butter does change the taste of this recipe.
My husband and I both liked this recipe. The next time I make this I will add more potatoes. I only used half the butter that it called for and it wasn't greasy at all. This was good, very easy and simple to make. One good thing about this recipe is that you probably already have all the ingredients on hand. Thanks!
I've been making this for years and find it to be delicious every time. Something similar to this has been made in my family for generations.
To those who rated this only one or two stars: please rate only the original recipe. If you change it (i.e. using margerine instead of butter) then it's no longer the recipe that was submitted and you're rating your own changes, not the submitter's recipe.
My entire family found this recipe to be, frankly, disgusting. It tasted like old, soggy potatoes, and its appearance was very uninviting. We'll pass on this one.
This is a very good dish but I agree
with another reader's comment...either
add more potatoes or less margarine.
I opted for less margarine but next time
I will even add more potatoes.
I made a large batch of these potatoes, and no one really liked them. There was too little potato, way too much butter, and I think they were a bit too salty, too. If I were to make them again, I'd definitely add more potatoes and cut back on both the salt and the butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Potato Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
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