Recipe by Mirj
I found this in the New York Daily News, and you know what? It really is a really good potato casserole! Really! Be sure to slice the potatoes thinly (1/8-inch thick) so that they cook properly.
Top Review by mary winecoff
This was great! I didn't want a recipe with a ton of sour cream, cheese, canned soup etc. This had the right amount of cheese and I like the fact that it used broth to cut back on the heaviness that a lot of potato casseroles have. I used fresh thyme and took the advice of another reviewer and made it with only two layers. As the recipe says.....really good!
- 1 tablespoon butter
- 3 lbs russet potatoes, peeled and cut into slices about 1/8 inch thick (about 6 medium)
- 2 cloves garlic, minced (in my house that means smashed with a large chef's knife)
- 1 teaspoon salt
- 2 teaspoons chopped fresh thyme leaves (optional)
- 2 cups grated sharp cheddar cheese
- fresh ground black pepper
- 1 cup heavy cream
- 1 cup broth (I use a veggie broth)
Directions See How It's Made
- Put your rack in the center position and heat the oven to 400 degrees F.
- Butter a 9-by-13-inch baking dish.
- Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
- Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
- Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
- That's three layers for the numerically challenged.
- Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
- Bake for 45 to 55 minutes or until the potatoes are tender (you can pierce them with a skewer or paring knife), the liquid is reduced and thickened, and the cheese on top is well browned.
- Let cool about 10 minutes before serving.