Really Good Potato Casserole

READY IN: 1hr 10mins
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!

Ingredients Nutrition

Directions

  1. Put your rack in the center position and heat the oven to 400 degrees F.
  2. Butter a 9-by-13-inch baking dish.
  3. Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
  4. Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
  5. Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
  6. That's three layers for the numerically challenged.
  7. Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
  8. 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.
  9. Let cool about 10 minutes before serving.

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