CHEESY POTATO SPOON BREAD

I have made this twice.  The second time I cut up a cup of butternut squash and boiled it with 4 potatoes and whipped them together for the potato base.  I plan to use 2 C. butternut squash next time with 2-3 potatoes.  The first time I used Sharp White Cheddar Cheese and the second time I used Smoked Gouda (from Costco)  I liked this the best.  The recipe calls for Pepper Jack Cheese.  I will try that next time.  I think crumbled bacon would be good with the cheese filling or maybe even chopped asparagus, broccoli or spinach. . I didn't have a souffle dish big enough so used this round casserole dish.  It is a nice side dish with chicken, fish or beef or a nice vegetarian main dish.  The leftovers sliced up to make a nice lunch the next day.

    4 cups fresh or leftover mashed potatoes (or part butternut squash)

     Cook the squash and potatoes together and whip as you would 

      mashed potatoes.

    1 cup all-purpose flour
     3 T. butter
    1/2 teaspoon onion powder
    salt to taste
    1/2 teaspoon ground  pepper
    1/4-1/2  teaspoon cayenne pepper (optional)
    4 large eggs, beaten, or 1 cup egg substitute
    1/4 cup minced parsley (optional)
    8 oz. Cheese – Pepper Jack, Sharp Cheddar or Smoked Gouda
    8 ounces fat-free cream cheese, softened or 1 generous cup cottage cheese

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. soufflé dish or casserole.

2. If using cold mashed potatoes, warm in microwave until hot. Or use fresh hot mashed potatoes.  (About 4-5 medium Potatoes or use part butternut squash)

3. Meanwhile, bring 1 cup water to a boil. Put flour, butter, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined..

4. Mix parsley, shredded cheese and cream cheese or cottage cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin,  Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole,  pour half the potato mixture into  a well sprayed dish dot with cheese mixture and cover with the remaining potato mixture.

5. Bake 50 minutes  (I am not sure how long for the ramekins). Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired. Serves 6.

This is the version without butternut squash