Potato casserole
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This delicious potato casserole requires only three basic ingredients: yellow potatoes, butter, and 10% heavy cream. The spices include garlic, coarse salt, and a pinch of nutmeg, which wonderfully complements the casserole's creamy flavor. The potatoes are sliced very thinly and boiled with all the ingredients until half-cooked, then baked in the oven until golden brown on the outside and creamy and tender on the inside. Unlike most similar recipes, this casserole is cheese-free, resulting in a lower calorie content without sacrificing flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of yellow starchy potatoes
- 1 clove garlic, crushed
- 2 tablespoons unsalted butter
- 2 cups of low-fat cream
- 1 tbsp coarse salt
- A pinch of nutmeg
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Rub the inside of an 8 x 8 x 2-inch casserole with garlic and let it dry. Set aside any remaining garlic. Rub the inside of the casserole with butter. Set aside any remaining butter.
- Peel and thinly slice the potatoes using a mandoline or vegetable peeler until slices are about 0.3 cm thick.
- In a medium saucepan, combine the garlic, butter, potatoes, cream, salt, black pepper to taste, and nutmeg. Bring to a boil, reduce heat to medium, and simmer, stirring, until the mixture thickens, about 5 minutes. Transfer the mixture to the prepared casserole. Shake the casserole to distribute the potatoes evenly.
- Bake the potatoes, basting occasionally with the juices, until golden brown and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes, then serve.
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