Really Good Potato Casserole

Total Time
1hr 10mins
Prep 15 mins
Cook 55 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.

Ingredients Nutrition


  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.


Most Helpful

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!

mary winecoff September 02, 2006

I confess to being a great tamperer with recipes, but tonight I was tired and I just wanted to make something that sounded easy and that I trusted would be good. As a result, except for doubling the garlic, I made this exactly to the recipe, including the slicing of the potatoes (I used some fabulous purple-skinned organic potatoes) very thinly. Easy to prepare and totally delicious. We ate this with meatloaf (from the freezer). Excellent instructions. I used my own vegetable stock and low-fat cream. I'll make this again. Thanks for a great recipe! Next time I think I'll spread the ingredients more thinly (just two layers) over two serving dishes. More yummy browned topping that way!

bluemoon downunder January 30, 2006

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