Crunchy Topped Cheesy Potato Casserole is something I’ve been making “unofficially” in batches for one and two people for years but here it’s all scaled up to family size. Pretty simple as long as you observe a few minor procedures. The most important ‘tip’ being to put the potatoes in the casserole dish first before adding the cream sauce making sure that there’s lots of clearance for the potatoes so that the crunchy topping gets and stays crunchy in the final bake.
Potato Casserole Prep
First, you’ll peel and cut up the potatoes into cubes of whatever size you like best then add them to a pot full of heavy cream and boil until mostly cooked. And remember – this is not an exact thing here. They will continue to cook in the oven while the crust is browning but that won’t take long so just make sure you don’t end up with mashed potatoes.
Assembling the casserole
After the spuds are done to your liking add the chicken broth (this is for flavor) then move them with a slotted spoon into a casserole dish. Then, and only then, gradually add the sauce. Just make sure the potatoes are sticking up over the heavy cream lake. You may end up not using it all. Below is an example of too much sauce (my bad). Ended up having to spoon some out.
The Topping
Finally, you’ll make the topping and for that I recommend using the fine side of the cheese grater.
Toss with the butter and crumbs, sprinkle over your potato casserole and wait for the magic! You won’t be disappointed and you’ll want seconds of your Crunchy Topped Cheesy Potato Casserole. And since potatoes go with almost everything try them with some Creole Pot Roast.
- 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
- For the casserole:
- Preheat oven to 375 degrees.
- Peel and cube potatoes.
- 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.
- Stir in butter until melted, then add chicken broth.
- Put into an 8.5" by 9" baking dish and cover with topping.
- For the topping:
- Melt butter.
- Mix shredded cheese and panko well. The cheese works better in this if you use a fine grater.
- Add butter, mix well, and distribute evenly over the top.
- Bake until the top is brown then add chives or parsley.