Classic Potato Casserole Recipe | Grand culinary - ReCiPes

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Stock Foto Classic potato casserole

Potato casserole with cheese is a classic side dish that is often prepared both on holidays and for no particular reason, because the taste and aroma of baked potatoes, the delicate texture of the casserole and an appetizing golden crust leave no one indifferent. For this casserole, it is important to cut the potatoes into very thin slices. It is better to use a mandolin vegetable cutter, or arm yourself with a sharp knife and a steady hand. Potato slices are poured with a creamy mixture, everything is sprinkled with grated cheese and sent to the oven. Garlic, nutmeg and fresh thyme add wonderful spice to the creamy potato casserole.


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Time: 1 hour. 15 minutes.
Complexity: easily
Servings: 10 – 12

The recipes use measuring containers with a volume of:
1 glass (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (st.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp. L.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 0.7 kg. Russet Burbank potatoes
  • 2 tbsp. whole milk or 2% fat + additionally if necessary
  • 0.5 tbsp. heavy cream + additionally if necessary
  • 1 tbsp. l. chopped fresh thyme
  • 1 garlic clove, finely chopped
  • A pinch of freshly ground nutmeg
  • 0.5 tbsp. grated gruyere (about 60 gr.)

Cooking a recipe:

  1. Heat the oven to 175 ° C. Line the baking sheet with a silicone baking mat or parchment paper for easier cleaning later.
  2. Peel the potatoes and cut them into 0.3 cm thick slices in a mandolin cutter. Or, carefully cut them into thin and even slices with a sharp chef’s knife.
  3. Place the potatoes in a medium casserole in overlapping layers, sprinkling with salt and black pepper as they are spread. Place the casserole on the prepared baking sheet. Combine milk, heavy cream, thyme, garlic, and nutmeg in a heavy-bottomed saucepan. Bring to a low boil over medium heat. Pour the mixture over the potatoes in a mold. Sprinkle with grated cheese.
  4. Bake until the potatoes are tender and the top of the casserole is bubbling and browned around the edges, about 1 hour. If the top starts to burn, cover the tin with foil. Let cool for 10 minutes before serving.


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