1940s Cheese Potato Onion Casserole

Ingredients

3 pounds potatoes, peeled and cut into chunks

2 tablespoons unsalted butter

2 large onions, diced

1 teaspoon dried thyme

2 ounces white or orange cheddar cheese, grated

Kosher salt, to taste

Freshly cracked black pepper, to taste

Preheat the oven to 375°F.

Lightly grease a 9×9-inch baking dish with baking spray and set it aside.

Place the chopped potatoes in a large stockpot.

Cover the potatoes with water and add a generous amount of salt.

Set the pot over medium-high heat and bring the water to a boil.

Cook the potatoes until they are tender enough to pierce easily with a fork.

Drain the potatoes well.

Transfer the cooked potatoes to a large bowl.

Roughly mash them with a fork, leaving some texture.

In a saucepan, melt the butter over medium heat.

Add the diced onions and cook until they become soft, tender, and lightly golden.

Add the cooked onions to the bowl with the mashed potatoes.

Stir in the dried thyme, along with more salt and black pepper to taste.

Mix everything together until well combined.

Transfer the potato and onion mixture into the prepared baking dish.

Sprinkle the grated cheddar cheese evenly over the top.

Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Serve warm and enjoy.