Ever get invited to a potluck and have no clue what to bring? This creamy, cheesy, potato casserole is an easy fall/winter dish that will stuff and impress everybody.
This is also a dish that you can do completely at home, or do most of it at home and finish it wherever you’re taking it (but double check with the host first if you can do that because its rude af to show up with something and just expect to use their oven, and nobody likes rude people).
Preheat oven to 350 degrees.
What you’ll need:
- 6-7 medium russet potatoes
- 1 pint cream
- 1 large clove garlic, thinly sliced
- 1.5 tbsp chopped fresh rosemary
- 2.5 tbsp chopped fresh parsley
- 1 generous cup shredded parmesan
- 10 oz shredded Jarlsberg cheese (or swiss, emmentaler, gruyere or raclette)
- 2 shallots thinly sliced
- Salt and Pepper
- Cooking Spray
So since this dish is layered, I’m going to try my hardest to make it easily understandable without constantly repeating myself. First things first, reserve half a tablespoon of chopped rosemary and half a tablespoon of parsley for garnish. Also reserve one cup of mixed cheeses for the end.
When it comes to prepping the potatoes, it goes by super fast when you have one person peeling and one person slicing, but its totally possible to do it all yourself! Once a potato is peeled, put it in a bowl with cold water so it doesn’t brown. When it comes to slicing the potatoes, you’re going to want to do this layer by layer so they don’t brown. My dad and I did this using a mandolin, but it is totally possible to slice it by hand. You’re going to want them about as thick as a thick potato chip.
When it comes to the layers of cream, cheese, and herbs, remember that you will have 7 layers of these, so don’t put so much on each layer that you run out before you can finish
Phew, okay, now, with all that said and done, lets get to the layering!
First, spray the pan with cooking spray.
Layer 1: Little bit of cream, salt and pepper, 1-2 slivers garlic, some slivers of shallots, pinch of of chopped herbs
Layer 2: 1 sliced potato
Layer 3: A little of both cheese, little bit of cream, salt and pepper, 1-2 slivers garlic, some slivers of shallots, pinch of of chopped herbs
Repeat layers 2 and 3 until pan is full. Once you hit your 3rd layer of potato, push down on on the potatoes so there are no air pockets and it is more even. You’ll want to repeat this on every potato layer until its done.
Once you have all your layers done, time to bake! Cover with aluminum foil, place on a rimmed baking sheet, and put it in the oven for about 1 hour. When the hour is up, check the potatoes. To check if it’s done you’ll look at two things. First, if the liquid isn’t bubbling probably not done. But the real check is put a knife or fork in it and if the potato crunches, its not done. Put it back in the oven at 20 minute increments until its done.
(This was NOT done, so it went back in the oven)
(No more crunchy potatoes, and the cream is thick and bubbly…this one is done 🙂 )
NOW FOR THE CHEESE!!!
Top your potatoes with the reserved cheese. At this point you can finish cooking it at home, or wait until you get wherever you’re going to cook it. If you decide to cook it later, cover the cheese-coated potatoes with a piece of parchment paper and wrap in aluminum.
When/wherever you decide to finish it, put it in the oven uncovered at 400 degrees until the cheese looks melty, bubbly and brown on the edges(approximately 10-15 minutes). Check on it by turning on the oven light and not actually opening the oven since that will lower the temp every time you do it.
Once it done top it with the reserved fresh herbs, and serve it up! Everyone who eats this will be extra impressed with you and they’ll never even know how easy it was!