The best potato casserole I've ever had. I covered the dish for the first 25 minutes of cooking so the cheese doesn't burn and I baked it uncovered 20 more minutes. The cheese layer created a wonderful crunchy crust with creamy potatoes underneath. 5 stars! Thank you.
I altered it, and they love it! I used precooked, deboned half of a chicken, made a double batch, used pats of butter throughout instead of coating the pan, added veggies on top, and a can of cream of chicken before last layer of cheese. Also, I was out of fresh garlic, so I used garlic powder on one or two layers, and garlic salt and parsley on the other. Cooked at 400F for 30 minutes with aluminum foil over top, and about 25-30 minutes uncovered at 350F . Turned out wonderful . This is a great "starter" recipe - you can create a million variations, it is so true to increase fluids as you increase the size of the casserole. I think this is the perfect base recipe.
The aroma of this dish while baking was almost unbearable. LoL! I think I will cut back just a bit on the garlic next time. Even though we LOVE garlic, it was just a little too much. :)