Potato Cheddar Casserole
This popular potato dish, similar to pommes Dauphinoise, uses a technique known as gratiner which means it is baked until a golden brown crust forms.
- 4 russet potatoes
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 2 eggs
- 1 cup light cream or milk
- Salt and freshly ground black pepper to taste
- 1 cup grated sharp cheddar cheese
- Preheat the oven to 300°F. Peel the potatoes and hold them in a bowl of cool water.
- Heat the butter in a small sauté pan over medium heat. Add the garlic and sauté just until soft, about 2 minutes; set aside.
- Mix the eggs and cream together thoroughly, and season with salt and pepper. Add the garlic to the cream mixture.
- Lightly grease a 9 x 11-inch baking pan or gratin dish. Slice the potatoes ¼ inch thick and arrange them in a single layer in the pan. Cover with one-quarter of the cream mixture and sprinkle with ¼ cup of the cheese. Continue layering until all the ingredients are used up, ending with cheese on the top.
- Cover the pan loosely with foil and bake in the preheated oven for 45 to 50 minutes, until the potatoes are tender. Remove the foil and increase the oven temperature to 425° F. Bake until the potatoes are brown on top.
Preparation Notes: For a silky texture, bake in a water bath at 275° F for 80 to 90 minutes.
Variations: To give this casserole main-course status, add slivered ham; cooked green beans, peas or asparagus; or sautéed onions or leeks.
Serving Suggestions: Serve with baked ham, sautéed pork chops, or pot roast.