Around our house, if you mention “family get-together”, somebody’s going to say “Cheesy Potatoes.” The two have become synonymous. We can’t have one without the other.
If your family loves potatoes, too, you’ll definitely want to give this casserole a try. It does take a little time and effort to fix, but once you’ve tasted it, I think you’ll agree that it’s worth every minute of preparation time.
CREAMY CHEESY POTATO CASSEROLE
2-1/2 pounds russet potatoes, scrubbed
1 cup heavy cream
1 cup chicken broth
4 cloves garlic, minced
4 tablespoons unsalted butter
3/4 cup Parmesan cheese, grated or shredded
Fresh chives (optional)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups Colby/Monterey Jack cheese, shredded.
1. Heat oven to 350*F.
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), 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. Add chives, if you like. 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 Colby and Monterey cheese.
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.
Note: I do leave the skins on. I think it’s healthier that way, and my family knows to expect it. It does save a little time. I do use fresh chives from time to time, and on occasion, for a more festive look, I’ll also garnish the casserole with bits of fresh parsley.
Could you make the same dish using hashed brown potatoes? I hear that question a lot. It would certainly cut down on preparation time, and chances are you’d end up with a tasty casserole. All the same, I like using fresh potatoes and grating them.
As a side dish, it goes well with any meat or as an accompaniment to seafood. I like it best served with ham slices. Sometimes, if we have ham left-over from a previous meal, I’ll add it to the casserole to make a delicious one-dish meal.
I like my cheesy potatoes hot, but my husband enjoys the dish cold, too, making it very convenient for hot summer days. Just don’t count on having too many left-overs when you make this casserole. It tends to disappear very quickly.
Thank you for visiting today!
What’s YOUR family’s favorite meal?