Creamy Potato Casserole
Ingredients
2 1⁄2 pounds russet potatoes, scrubbed, skins left on
1 cup heavy cream
1 cup chicken broth
4 cloves garlic, minced
4 tablespoons unsalted butter
3⁄4 cup Parmesan cheese, grated or shredded
3⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
1 1⁄2 cups sharp cheddar cheese, shredded
Instructions
1. Heat oven to 350*F.
2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.
3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.
4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.
Comments
This recipe is from Cook’s Country 2005. I like creamy potato dishes, what can I say? This one was nice due to the shredded texture of the potatoes; they still had some bite to them unlike mashed potatoes. I left the peels on, since I see no reason to remove them, but you’re welcome to peel your potatoes if that’s what you’d like to do. You can use any type of cheese you like as well, depending on your tastes or the flavors you’d like to pair the casserole with. This was a fairly tasty dish and also pretty basic.
Shown here with Garlic Roast Beef.
Cook’s Country 2005