Potato Casserole
Cuisine: Southern
  • For the casserole:
  • 2 lbs. russet potatoes, cubed
  • 2 cups heavy cream
  • 2 cloves garlic, grated on zester
  • 2 tsps. salt
  • 1 tsp. black pepper
  • grating of nutmeg
  • pinch of baking soda
  • ¼ tsp. cayenne pepper
  • 3 tablespoons unsalted butter, cut into chunks
  • ⅓ cup chicken broth
  • For the topping:
  • 3 tablespoons melted butter
  • ⅔ cup shredded cheese
  • ⅔ cup panko (or cracker crumbs)
  • Paprika
  • Chives or parsley for garnish
  1. For the casserole:
  2. Preheat oven to 375 degrees.
  3. Peel and cube potatoes.
  4. Add garlic, salt, pepper and baking soda to the cream, stir well, add potatoes, then bring to a boil. Cover and cook over medium flame until the potatoes are cooked through but not falling apart.
  5. Stir in butter until melted, then add chicken broth.
  6. Put into an 8.5" by 9" baking dish and cover with topping.
  7. For the topping:
  8. Melt butter.
  9. Mix shredded cheese and panko well. The cheese works better in this if you use a fine grater.
  10. Add butter, mix well, and distribute evenly over the top.
  11. Bake until the top is brown then add chives or parsley.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/crunchy-topped-cheesy-potato-casserole/