Really Good Potato Casserole

"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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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
1hr 10mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Ms. Claus
    This recipe was very easy and turned out perfect. I added some onion to give it a little more flavor. Thanks for sharing. I will be making good this again
     
  2. 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!
     
  3. bluemoon downunder
    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!
     
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