Potato casserole with sour cream
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This potato casserole in sour cream sauce is made with starchy yellow potatoes and is tender and creamy. It's the perfect side dish for both holidays and everyday meals. Garlic, nutmeg, and fresh thyme perfectly complement the creamy flavor of the casserole, and the aroma is simply magical. You can make the casserole in a large pan or in individual ramekins if you want to impress your guests with an elegant presentation. Plus, the individual version takes less time.
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:
- 1.2 kg. yellow potatoes (such as Yukon Gold), peeled
- 2 cloves garlic, crushed
- 3 tablespoons unsalted butter
- 3 cups of low-fat cream
- 0.5 cups crème fraîche (French sour cream)
- 2 tbsp. premium flour
- 2 tsp chopped fresh thyme
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/4 cup chopped chives
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Recipes with similar ingredients: potato, sour cream, crème fraîche, cream, thyme
Cooking the dish according to the recipe:
- Preheat the oven to 350°F (175°C) and rub the inside of a 3-quart baking dish with garlic, then finely chop it. Grease the dish with about 1/2 tbsp of butter.
- Slice the potatoes into about 1/4-inch thick slices (a mandoline works best). Combine the potatoes in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the cream, sour cream, flour, thyme, nutmeg, 2 1/2 teaspoons salt, and pepper to taste. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens slightly, 1 to 2 minutes.
- Add the chives and transfer everything to the prepared baking dish, shaking to distribute the potatoes evenly. Bake, uncovered, until the potatoes are tender when pierced with a fork, about 1 hour and 5 minutes, basting them occasionally with the pan liquid. Let cool for 10 minutes and serve.
- You can also make the potato casserole in individual ramekins and bake for about 40 minutes.
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