1/1 Photo of Really Good Potato Casserole
1 hr 10 mins
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.
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Units: US | Metric
- 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)
- 1Put your rack in the center position and heat the oven to 400 degrees F.
- 2Butter a 9-by-13-inch baking dish.
- 3Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
- 4Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
- 5Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
- 6That's three layers for the numerically challenged.
- 7Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
- 8Bake 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.
- 9Let cool about 10 minutes before serving.
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Nutritional Facts for Really Good Potato Casserole
Serving Size: 1 (232 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 363.8
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 13.8 g
- Cholesterol 74.3 mg
- Sodium 667.8 mg
- Total Carbohydrate 31.4 g
- Dietary Fiber 3.7 g
- Sugars 1.6 g
- Protein 11.3 g