Francoise Bradette-Nimbley
Patates Bleue de Nana
5 lbs potatoes 2.5 kg
2/3 cup butter, divided 150 mL
1 large onion, chopped 1
2 cups wild blueberries, fresh or frozen 500 mL
3 eggs, beaten 3
1 cup milk 250 mL
salt, pepper and ground nutmeg to taste
1 cup fresh bread crumbs 250 mL
1 cup shredded Cheddar cheese 250 mL
Preheat oven to 400ºF (200ºC). Peel potatoes and cut into chunks. In a large pot, cover potatoes with cold water. Bring to a boil and season with salt. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
Meanwhile, in large skillet, melt 2 tbsp (30 mL) of the butter over medium heat. Cook onions and blueberries, stirring, for about 10 minutes or until softened.
Drain potatoes and return to pot. Mash potatoes with remaining butter, eggs and milk until smooth. Stir in blueberry mixture and season to taste with salt, pepper and nutmeg. Spread into a buttered 12 cup (3 L) deep casserole dish. In a bowl, combine bread crumbs and cheese; sprinkle over potatoes. Bake for about 30 minutes or until heated through and cheese is melted. Makes 10 servings.
