A few weeks ago I was looking for an excuse to buy some Cheez-Its, and asked the advice of my friend Mary Kate (see her blog here). She hooked me up with her grandmother’s potato recipe that, besides a switch from Ritz to Cheez-Its, was just what I needed to go with the Cheez-It pork I had also decided on (and the recipe for which will also be posted this week). Solid work, Mary Kate’s grandmother!

Pork and potatoes!

Ingredients:

• 2 2/3 cup water
• 2 2/3 cup instant potato flakes
• 8 oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2/3 cup milk
• 1 egg, beaten
• 1 tablespoon chopped scallions or chives
• 1/2 cup or so finely crushed Cheez-Its, for topping (I definitely rounded up)

Grease a 2 quart casserole dish and set aside. Preheat the oven to 350 degrees.

In a large pot, bring the water to a boil. Remove from the heat and stir in the potato flakes, followed by the cream cheese, butter, milk, egg, and scallions/chives. Beat, with a hand mixer, until fluffy.

Transfer the potato mixture into the greased dish and sprinkle the Cheez-It crumbs evenly over the top.

Bake 90 minutes. After an hour, you can check on it, and if the top is getting dark, cover with foil for the remaining 30 minutes so that the Cheez-Its don’t burn.

The bottom of the potatoes get cooked enough that this holds together somewhat in the portions you cut it into, and it’s real tasty and creamy.

Cheez-It Encrusted Potato Casserole

• 2 2/3 cup water
• 2 2/3 cup instant potato flakes
• 8 oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2/3 cup milk
• 1 egg, beaten
• 1 tablespoon chopped scallions or chives
• 1/2 cup or so finely crushed Cheez-Its, for topping

Grease a 2 quart casserole dish and set aside. Preheat the oven to 350 degrees.

In a large pot, bring the water to a boil. Remove from the heat and stir in the potato flakes, followed by the cream cheese, butter, milk, egg, and scallions/chives. Beat, with a hand mixer, until fluffy.

Transfer the potato mixture into the greased dish and sprinkle the Cheez-It crumbs evenly over the top. Bake 90 minutes. After an hour, check, and if the top is getting dark, cover with foil for the remaining 30 minutes so that the Cheez-Its don’t burn.