Special Garlic & Cheese Potato Casserole

"The recipe doesn't designate a cooking time so I'm guessing. However, cooking time aside, this sounds scrumptious! I'll be making it very soon."
photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Lori Mama photo by Lori Mama
Ready In:
1 casserole




  • The Pan:

  • Large oven dish, must be at least 6 inches deep.
  • If not this deep, make sure it is large around. I'd say minimum 4" deep.
  • A large disposable foil casserole pan should work fine.
  • Directions:

  • Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
  • Layer the bottom of your oven dish with 2-3 layers of potatoes.
  • Cover potatoes with a thick layer of grated cheese.
  • Crush one clove of garlic over the top of the cheese, spreading out evenly.
  • NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
  • Continue to do this 3-4 times depending on how deep your oven dish is.
  • End up with a cheese and garlic layer to finish, not potatoes.
  • Mix milk and egg together and pour over the top of the cheese.
  • Bake at 180º C (350º F)until potatoes are soft and cheese topping is browned off
  • Cooking time will vary depending on number of layers and thickness of potato slices.
  • VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
  • If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.

Questions & Replies

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  1. Katanashrp
    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.
  2. Monica H.
    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.
  3. Lori Mama
    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. :)


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