Ingredients
5 medium potatoes (about 1 2/3 lb.), grated
1 1/2 c. chopped onion
2 1/2 c. shredded Cheddar cheese
1 Tbsp. salt
1 Tbsp. dill weed
1/2 tsp. pepper
1 Tbsp. prepared mustard
chopped parsley for garnish (optional)
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Coarsely grate potatoes; measure 6 cups. In large mixing bowl combine potatoes with remaining ingredients except parsley; mix thoroughly. Turn into buttered 9-inch spring-form pan. Bake in 450° oven 45 to 50 minutes until golden brown. Loosen edges and remove side of pan. Garnish with parsley. Serve warm, cut in wedges. Makes 6 servings.