Thursday, February 2, 2012

Potato Casserole

This is a super-simple recipe that I found in Gourmet magazine a few years ago. I was surprised how great it was with so few ingredients and no cheese or heavy cream but it's really a winner. It's much easier than a potato gratin and possibly a little bit healthier (though butter is involved). It's a really flavorful and decadent way to cook potatoes so I usually serve it with a lean protein like chicken breasts or pork tenderloin. I always use a mandoline to slice my potatoes for this but you could also use a food processor. The dish takes a while to cook but once you have it in the oven it doesn't need much attention so it's great to make when you've got a lot going on the stove with your main dish and/or veggies. Enjoy!

Time: 1 1/4 hours
Serves: 4

  • 2 large russet (baking) potatoes
  • 2 1/2 TBSP unsalted butter
  • 1/4 cup of chicken broth
  • 1/2 tsp of kosher salt and pepper
  1. Preheat your oven to 425°
  2. Spray a small casserole dish with nonstick cooking spray or grease with butter.
  3. Peel your potatoes with a peeler and thinly slice with a mandoline or your food processor. I sliced mine right into the casserole dish.
  4. Put your 2 1/2 TBSP of butter in a small dish and microwave for 30 seconds or so to melt the butter.
  5. Add your melted butter and 1/2 tsp each of salt and pepper to your potatoes and use your hands to mix it all together.
  6. Spread out your potatoes so they're in an even layer in your dish and pour over your 1/4 cup of chicken broth.
  7. Cover your casserole dish with foil
  1. Bake the covered casserole for 30 minutes. Then remove the foil and bake it, uncovered, for 30-35 minutes more until the potatoes are well-browned on top and around the edges.

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