CHEESY POTATO CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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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amorcito bello
[email protected]This casserole is a must-try! It's the perfect comfort food for a cold night.
Maher Hz
[email protected]I'm not a huge fan of potatoes, but this casserole is amazing! The cheese sauce is so flavorful, and the potatoes are soft and fluffy.
Ms Dolano
[email protected]This is the best cheesy potato casserole I've ever had! It's so creamy and cheesy, and the potatoes are cooked to perfection.
Ishtiaq Ahmad
[email protected]I love this casserole! It's so easy to make and it's always a hit with my family and friends.
Laguerre Stephaneteri
[email protected]This casserole is a great side dish for any meal. It's also a great main course for a vegetarian meal.
Yusuf Dimo
[email protected]I used sharp cheddar cheese in this casserole and it was delicious. I think it would also be good with Monterey Jack cheese or a combination of cheeses.
MD. Imam
[email protected]I added some chopped green onions to this casserole and it gave it a nice pop of color and flavor.
insha shaikh
[email protected]This casserole is a great way to use up leftover mashed potatoes.
Meck Grg
[email protected]I froze this casserole and it reheated well. I just thawed it in the refrigerator overnight and then baked it in a preheated oven.
Denise Sieben
[email protected]This casserole is great for a make-ahead meal. I just assembled it the night before and then baked it the next day.
Sb Shakil
[email protected]I cooked this casserole for 45 minutes and it was perfect. I think it would be overcooked if you cooked it for longer.
Sola Ajigboye
[email protected]I made this casserole in a 9x13 inch pan and it was the perfect size. I think it would be too small in an 8x8 inch pan.
Ch Subhan
[email protected]I added some chopped ham to this casserole and it was delicious! It's a great way to use up leftover ham.
Abusha Teklu
[email protected]I've made this casserole with both russet potatoes and Yukon Gold potatoes. I prefer the Yukon Gold potatoes because they're creamier.
Augustina Baedin
[email protected]This casserole is so easy to make and it's always a hit with my guests. I love that I can use whatever cheese I have on hand.
Christopher Vanlandingham
[email protected]I made this casserole for my picky eaters and they loved it! It's a great way to get them to eat their vegetables.
Sîrbu Mihaela
[email protected]This casserole is the perfect comfort food. It's warm, cheesy, and filling. I love to eat it on a cold night with a side of salad.
guy xcc
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's so easy to make and it always turns out perfectly. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Catherine Taruona
[email protected]This casserole was a hit with my family! I made it for a potluck and everyone raved about it. It's cheesy, potatoey, and oh-so-delicious. I'll definitely be making this again.