A recipe for Cheesy Herbed Baked Potato Casserole
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Servings: 6-8
- 8 large russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Cooking spray for greasing the baking dish
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish (approximately 9×13 inches) with cooking spray.
2. Prepare the Potatoes: a. Peel the russet potatoes and thinly slice them into rounds, aiming for about 1/8-inch thickness. b. Place the sliced potatoes in a large bowl and cover with cold water. This helps remove excess starch.
3. Make the Cheese Mixture: a. In a separate bowl, combine the shredded cheddar, mozzarella, and grated Parmesan cheeses. b. Add minced garlic, chopped chives, chopped parsley, dried thyme, salt, and black pepper to the cheese mixture. Mix well to combine.
4. Prepare the Creamy Mixture: a. In another bowl, whisk together sour cream, whole milk, and melted butter until well combined.
5. Assemble the Casserole: a. Drain the sliced potatoes and pat them dry with a clean kitchen towel. b. Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. c. Pour half of the creamy mixture over the first layer of potatoes, spreading it evenly. d. Sprinkle half of the cheese and herb mixture over the creamy layer.
6. Repeat the Layers: a. Create a second layer with the remaining sliced potatoes. b. Pour the remaining creamy mixture over the second layer of potatoes, ensuring even coverage. c. Sprinkle the remaining cheese and herb mixture on top.
7. Cover and Bake: a. Cover the baking dish with aluminum foil, ensuring it’s tightly sealed. b. Bake in the preheated oven for 45 minutes.
8. Uncover and Bake Until Golden: a. After 45 minutes, uncover the casserole to allow the top to brown and the cheese to melt and bubble. b. Continue baking for an additional 15-20 minutes or until the top is golden brown, and the potatoes are tender when pierced with a fork.
9. Let it Rest: a. Once baked, remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the flavors to meld, and it makes for easier serving.
10. Serve and Enjoy: a. Slice the cheesy herbed baked potato casserole into squares or scoops. b. Serve hot, garnished with additional chopped chives or parsley if desired.
11. Optional Variations: a. For a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the cheese and herb mixture. b. Experiment with different cheese combinations, such as adding Gruyere or Fontina for a richer flavor. c. Crumbled bacon or diced ham can be added between the potato layers for a meaty variation.
12. Tips: a. Make sure to evenly slice the potatoes to ensure they cook uniformly. b. Soaking the potatoes in cold water helps remove excess starch, resulting in a crispier texture. c. Customize the herbs to your liking, incorporating rosemary, oregano, or thyme for additional flavors.
13. Enjoy the Comforting Dish: This cheesy herbed baked potato casserole is a crowd-pleaser, perfect for family dinners, potlucks, or holiday gatherings. Its creamy, savory, and comforting layers make it a delightful addition to any meal.