The best potato casserole
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 451, total fat 35 G., saturated fats 21 G., proteins 13 G., carbohydrates 24 G., fiber 2 G., cholesterol 119 mg, sodium 613 mg, sugar 4 G.
Calories 451, total fat 35 G., saturated fats 21 G., proteins 13 G., carbohydrates 24 G., fiber 2 G., cholesterol 119 mg, sodium 613 mg, sugar 4 G.
Creamy, cheesy, and perfectly tender, this potato casserole is considered a classic home dish for good reason. During the pre-boiling process, the potato starch thickens the cream, turning it into a luscious sauce, and the cheesy filling turns into a gooey delight in the oven. For easier slicing, let the casserole cool for at least 10 minutes.
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:
- 2 tbsp butter + extra for greasing the pan
- 4 medium potatoes with brown skin and white flesh (about 1 kg)
- 1.5 cups heavy cream (35%)
- 0.5 cup whole milk (4-6%)
- 2 cloves garlic, crushed
- 0.5 tsp fresh thyme leaves
- A pinch of freshly grated nutmeg
- 1 cup grated Gruyere (about 100 g) or any aged cheese
- 0.5 cup finely grated Parmesan (about 45 g)
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 20cm square baking dish with unsalted butter.
- Peel the potatoes and use a sharp knife or a mandoline to cut them into 0.3 cm thick slices.
- In a medium saucepan, combine the diced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and nutmeg. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender but still hold their shape, about 5 minutes. Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to coat the potatoes completely. Pour the potato mixture into the prepared baking dish. Bake until golden brown on top and the potatoes are cooked through, about 45 minutes. Let rest for 10 minutes before serving.
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