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.
- 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)
- 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.
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!
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!