Classic Potato Casserole
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Potato casserole with cheese is a classic side dish, often prepared for both holidays and special occasions, because the flavor and aroma of baked potatoes, the tender texture of the casserole, and the delicious golden crust leave no one indifferent. For this casserole, it's important to slice the potatoes very thinly. It's best to use a mandoline, or arm yourself with a sharp knife and a steady hand. The potato slices are poured with a creamy mixture, sprinkled with grated cheese, and baked in the oven. Garlic, nutmeg, and fresh thyme add wonderful spicy notes to the creamy flavor of the potato casserole.
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:
- 0.7 kg Russet Burbank potatoes
- 2 cups whole milk or 2% fat + more as needed
- 0.5 cup heavy cream + more if needed
- 1 tbsp chopped fresh thyme
- 1 clove garlic, finely chopped
- A pinch of freshly ground nutmeg
- 0.5 cup grated Gruyere (about 60 g)
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with a silicone baking mat or parchment paper for easy cleanup.
- Peel the potatoes and slice them into 0.3 cm thick slices using a mandoline or, using a sharp chef's knife, carefully cut them into thin, even slices.
- Place the potatoes in a medium casserole in overlapping layers, seasoning with salt and black pepper as you go. Place the casserole on the prepared baking sheet. Combine the milk, heavy cream, thyme, garlic, and nutmeg in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Pour the mixture over the potatoes in the pan. Sprinkle with grated cheese.
- Bake until the potatoes are tender and the top of the casserole is bubbly and golden brown, about 1 hour. If the top starts to burn, cover the pan with foil. Let cool for 10 minutes before serving.
Author of the recipe - Virginia Willis is a chef, Cajun and Creole cooking teacher, and outdoor author. 2016 Wellness Award Winner
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