Baked Potato Casserole
The beloved flavor combination of potatoes, milk, butter, and chives come together here in a delicious easy-to-serve casserole.
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
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.
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.
Don't count on any leftovers with these potatoes, escpecially if Seth Gunderson is around.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."