Found this in my aunt’s recipe box from 1958. She served these at every bridge club meeting.

Variations & Tips

To keep this true to its 1958 bridge-club roots, the recipe uses just potatoes, cream, onion, and cheese, with salt and pepper for seasoning. That said, you can adjust within that framework. Swap the mild cheddar for Colby or a young Swiss for a slightly different but still period-appropriate flavor. If you prefer a milder onion note, grate the onion instead of mincing so it almost melts into the cream, or reduce the amount by half.