Best And Cheesiest Potato Casserole
From jaie 16 years ago
- 60 minutes to make
- Serves 8
Awesome is the best way to describe this dish. It's a bit more unconventional than regular scalloped potatoes and doesn't last long! Fabulous side dish.
Ingredients
- 2-1/2 pounds russet potatoes, about 5, peeled and sliced 1/8-inch thick shopping list
- 5 slices hearty white sandwich bread, crusts removed and torn into pieces (4 cups)...DON'T use something like Wonder® bread. Try Arnold Country Classic White if you can find it. shopping list
- salt and pepper to taste shopping list
- 4 garlic cloves, 1 clove cut in half lengthwise,the others should be minced shopping list
- 1 tablespoon unsalted butter, softened shopping list
- 1 cup shredded Gruyère cheese (use Swiss if you can't find Gruyère) shopping list
- 1 cup coarsely grated parmesan cheese shopping list
- 1-1/2 cups heavy cream shopping list
- 1-1/2 cups low-sodium chicken broth shopping list
- 2 teaspoons fresh thyme, chopped shopping list
- 1/8 teaspoon nutmeg shopping list
How to make it
- Adjust oven rack to middle position and heat oven to 350°.
- Use the cut side of the halved garlic to rub sides and bottom of a 2-quart shallow baking dish.
- Allow garlic in dish to dry a bit, about 2 minutes, then coat the dish with softened butter. (Locks in flavor)
- In a small bowl, combine cheeses.
- In a large saucepan over medium-high heat, bring minced garlic, cream,broth, thyme, nutmeg, and salt and pepper to a boil.
- Reduce heat to medium-low ad simmer until liquid is reduced to about 2-1/2 cups. It takes about 5 minutes.
- Remove from heat and gently stir in sliced potatoes.
- Spoon half the potato mixture into the prepared dish.
- Sprinkle with half the cheese mixture.
- Add remaining potato mixture, and press with a spatula to comback.
- Press bread pieces by had into the casserole.
- Bake 40 minutes.
- Sprinkle remaining cheese on top and continuing baking until golden brown and bubbling, 25-30 minutes.
- Remove from oven and let it rest for 20 minutes before serving. You can cover loosely with foil, but you want it to "set" so it doesn't fall apart when you cut into it.
- **You can assemble this the night before and refrigerate it. Just don't put the bread on until you're ready to bake it.***
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" It was excellent "