Dutch Hot Spot

Brooke Stingelin, Account Supervisor

My grandmother found this recipe in the New York Times over 50 years ago and it quickly became a family favorite. Over the years we have enjoyed it for Sunday night dinners, holidays and many dinner parties. This dish is a great complement to roasts, chicken and ham.


  • 3 carrots
  • 8 potatoes
  • 1 onion
  • 2 cups sharp cheddar cheese, shredded
  • 4 tbsp butter
  • ¼ cup milk
  • Salt and pepper, to taste


  1. Peel carrots, potatoes and onion.
  2. Chop carrots, potatoes and onion; place in large pot. Cover with water. Add a dash of salt to water.
  3. Bring to a boil and simmer 25–30 minutes until tender.
  4. Drain water and mash carrots, potatoes and onion with butter and milk. Mix until smooth.
  5. Empty mashed mixture into a 9 x 13-inch greased baking dish.
  6. Cover dish with cheddar cheese. Bake at 350°F for 20 minutes until cheese is melted.
  7. Serve with love <3