Cabot Cheesy Potato Casserole 

by Chef Michael Bowling, Hot Box Next Level Kitchen

Serves 8-10

Photo by: Ryan Allen


  • 1 oz. roasted Motown Spice Garlic Pepper (can substitute granulated garlic and black pepper) 
  • 1 oz. Hot Box Dust (can substitute All-Purpose Seasoning with ground fennel and crushed chili flake added)
  • 2 eggs 
  • 1 cup sour cream 
  • 1.5 cups whipped cream cheese 
  • 1 cup Cabot Vermont Sharp Shredded Cheddar Cheese
  • 1 cup Cabot Vermont Seriously Sharpe Shredded Cheddar Cheese
  • 2 cups Cabot Wickedly Habanero Cheddar Cheese, grated
  • 3 medium russet potatoes, grated 
  • 2 cooked cups of spinach (unseasoned) 
  • 3 cups red onion, julienne
  1. Preheat oven to 365 degrees.
  2. In a large bowl, gently combine all ingredients until thoroughly incorporated. 
  3. Spoon into a 9-by-9-inch casserole pan or into a muffin tin.
  4. Bake for 35 minutes. Let rest 5-10 minutes before serving.