Creamy Pour-Over Potatoes in a Glass Casserole
Detail
This is a comforting creamy baked potato casserole. Thinly sliced potatoes are layered in a glass baking dish and covered with a rich, savory cream sauce before baking until tender and golden.
Ingredients
-
2 lb (900 g) potatoes, thinly sliced
-
1 cup heavy cream
-
½ cup milk
-
2 tablespoons butter
-
2 cloves garlic, minced
-
1 cup shredded cheddar cheese
-
½ cup grated Parmesan cheese
-
1 teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon dried thyme
-
½ teaspoon paprika
-
2 tablespoons chopped parsley
Method
-
Preheat the oven to 375°F (190°C).
-
Grease a glass casserole dish with butter.
-
Arrange the sliced potatoes in overlapping layers.
-
Warm the cream, milk, butter, garlic, salt, pepper, thyme, and paprika together until hot but do not boil.
-
Pour the creamy mixture evenly over the potatoes.
-
Sprinkle cheddar and Parmesan over the top.
-
Cover tightly with foil and bake for 45–55 minutes.
-
Remove the foil and bake another 15–20 minutes, until the potatoes are tender and the top is golden.
-
Rest for 10 minutes, then garnish with parsley and serve.
Tip
Slice the potatoes as evenly and thinly as possible so they cook at the same rate. If using a glass casserole dish, avoid transferring a very cold dish directly into a very hot oven because sudden temperature changes can cause some glass cookware to break.
