Potato Casserole
This is a really great way to jazz up potatoes! It is almost a souffé, since it has eggs in it and it does rise a little. It can also be made ahead, which is great for holiday cooking!
Servings 8 servings
Ingredients
- 2.5 lbs Russet (baking) potatoes (3 large) Yukon Golds are fine
- 3 cloves garlic, whole
- 2 eggs, lightly beaten
- 1/2 cup half & half
- 1/4 cup sour cream
- 2 Tbl cream optional, use more half & half if skipping
- 3 Tbl butter
- 1 cup shredded gruyère cheese use whatever you like
- 4 scallions, finely slice on bias both green and white parts
- 1 tsp thyme fresh is best
- 1 Tbl parsley, minced fresh is best
- 1 tsp salt might need more, CHECK before baking
- 1 tsp pepper
- 1/3 cup shredded cheese for topping
Instructions
- Peel and cut potatoes into 2" cubes. Boil in heavily salted water (should taste like the ocean) with the whole garlic. Cook to fork tender, about 15 minutes.
- Preheat oven to 375ºF.
- If you have a stand mixer, use it! If not, get a large mixing bowl and put in 2 eggs and lightly beat them. Then add half & half, sour cream and cream, and stir together.
- When potatoes are done, drain them and pull out the garlic. Smash the garlic and add to ingredients. Turn mixer on to stir and add hot potatoes a few at a time (slowly, so you don't scramble the eggs). Add butter in pats while stirring.
- When potatoes are all in and mixture is getting smooth, add cheese, 2/3 of the scallions, herbs and S/P.
- Pour potatoes into a 2 qt (9x9) baking dish and top with more cheese and the remaining scallions. Make sure to taste for salt levels!
- Bake at 375ºF for 45 minutes, until brown on top. Add about 10 minutes if you're starting with a cold casserole.
Notes
This is a really great recipe for the holidays, because you can make it a day (or two) ahead.