Cheesy Potato Casserole (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Ingredients:
butter, at room temperature |
1 shallot, minced |
2 cups heavy cream |
1 clove garlic, minced |
kosher salt and freshly ground pepper |
3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick |
2 cups grated sharp white cheddar cheese |
1/4 cup grated parmesan |
Directions:
1. Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
2. Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
3. Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
4. Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
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