Creamy Potato Casserole
Print This Recipe
This casserole is perfect with roast beef. INGREDIENTS
2-1/2 pounds russet potatoes, 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 cheeseAdjust oven rack to middle postition and heat oven to 350 degrees.
Place potatoes in a large pot and add enough cold water to cover by 2-inches. Bring potatoes to boil over high heat, then lower heat to maintain a 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 a paring knife. Shred potatoes, using shredded attachment of food processor or large holes on a box grater. Place shredded potatoes in large bowl and set aside.
Bring cream and broth to a simmer in a 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 a 2-quart oval baking dish and sprinkle with Cheddar.
Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool 10 minutes before serving.
Makes 8 to 10 servings