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Baked Potato Casserole

 

 

Serves 6


The beloved flavor combination of potatoes, milk, butter, and chives come together here in a delicious easy-to-serve casserole.


Ingredients:

2 tablespoons unsalted butter, plus extra for pan

1 medium onion

1 teaspoon dried whole thyme

Salt and pepper, to taste

2½ pounds russet potatoes, peeled and thinly sliced

1 cup reduced-sodium chicken broth

1 cup whole milk

2 bay leaves

1½ cups coarsely grated Gruyère or Swiss cheese (about 6 ounces)

2 tablespoons minced chives, for garnish


Instructions:

1. Preheat oven to 400° F. Set oven rack to middle position.


2. Melt butter in a large saucepan or Dutch oven over medium heat until foaming. Add onion; cook 5 minutes, until softened, stirring often. Add thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add sliced potatoes, broth, milk, and bay leaves; bring to a simmer. Cover, reduce heat to medium-low and simmer 10 minutes, until potatoes are almost tender. Discard bay leaves.


3. Tranfer mixture to a buttered 2-quart casserole or 8-inch-square baking dish; sprinkle with cheese. Bake until casserole is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes, then sprinkle with chives before serving.


Tip:

You want the potatoes to be sliced very thinly. Keep them from sticking to the knife by adding a little cooking spray to the blade before slicing.


Debbie Says:

Don't count on any leftovers with these potatoes, escpecially if Seth Gunderson is around.


Recipe from "Debbie Macomber's Cedar Cove Cookbook."

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