To Try: Creamy Potato Casserole

From Cook’s Country February/March 2005

This Creamy Potato Casserole recipe is prepared with shredded potato and a cream sauce flavored with lots of garlic and a blend of cheeses. After bringing the potatoes to a boil, we reduced the heat low enough to just maintain a steady simmer. If cooked too rapidly, the potatoes in this casserole recipe were liable to break apart and absorb water.

Serves 8 to 10

This casserole is perfect with roast beef.

2 1/2 pounds russet potatoes (about 5 medium), scrubbed, skins left on
1 cup heavy cream
1 cup low-sodium chicken broth
4 medium cloves garlic, minced
4 tablespoons unsalted butter
3/4 cup grated Parmesan cheese
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded sharp cheddar cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), peel potatoes with paring knife. Shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.


3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.

4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.


Published in: on March 30, 2012 at 6:01 pm  Leave a Comment  

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