Rosemary Potatoes with Cheese

8 medium potatoes, peeled

1/3 cup plus 1 Tbsp butter

1 1/4  cup minced onions

1½ cups grated Cheddar cheese

¾ cup hot milk

salt and freshly ground black pepper

1 tsp chopped fresh rosemary or ½ tsp dried rosemary

2 eggs, well beaten

Preheat oven to moderate 375F. Peel the potatoes and cook them in boiling salted water to cover. Drain and mash them. Melt one Tbsp of the butter and add the onions. Cook, stirring until onions are translucent.

Combine the mashed potatoes, onions, remaining butter, the cheese, milk, salt and pepper to taste and rosemary. Fold in the beaten eggs and pour the mixture into a lightly buttered casserole. Bake for 45 minutes, until puffy and brown. Serve immediately. (The New York Times Menu Cookbook)