This casserole was a spur-of-the-moment creation of Grandma’s that was so good she kept making it.
Grandma's Secret Trick
Grandma usually served this potato casserole as a side dish, but in a pinch, she sometimes served it as the main dish. She served it over toast like she did creamed chipped beef or Welsh rarebit. She toasted 6 to 8 slices of bread until they were golden and cut each slice into quarters. Then she arranged the toast on individual plates and spooned the casserole over the top.
My aunt complimented Grandma on having a hundred ways to make potatoes taste good.
After a midsummer trip to the local farmer’s market, this dish often appeared on Grandma’s table.