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Holiday Potato Casserole With Gouda, Garlic

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Ingredients

Adjust Servings:
8 ounces gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (about 1 1/2 tablespoons)
4 teaspoons minced fresh thyme leaves
2 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
3 1/2 cups chicken stock or 3 1/2 cups canned low sodium chicken broth
1 bay leaf
2 lbs yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper

Nutritional information

367.7
Calories
109 g
Calories From Fat
12.2 g
Total Fat
7.2 g
Saturated Fat
43.1 mg
Cholesterol
558 mg
Sodium
50.7 g
Carbs
4.8 g
Dietary Fiber
4.2 g
Sugars
14.7 g
Protein
296g
Serving Size

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Holiday Potato Casserole With Gouda, Garlic

Features:
    Cuisine:

    Not neccessarily for holidays, but for anytime you want a nice comfort dish. As usual, I do not peel my potatoes. Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter. Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy. They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda. Adapted from Cooks Illustrated, Nov. 1999 issue. Hope you enjoy!

    • 150 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Holiday Potato Casserole With Gouda, Garlic, and Thyme, Not neccessarily for holidays, but for anytime you want a nice comfort dish As usual, I do not peel my potatoes Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda Adapted from Cooks Illustrated, Nov 1999 issue Hope you enjoy!, Not neccessarily for holidays, but for anytime you want a nice comfort dish As usual, I do not peel my potatoes Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda Adapted from Cooks Illustrated, Nov 1999 issue Hope you enjoy!


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    Steps

    1
    Done

    Adjust One Oven Rack to Lower-Middle Position and Second Oven Rack to Highest Position; Heat Oven to 400 Degrees.

    2
    Done

    Toss Together Cheese, Garlic, and Thyme in Small Bowl; Set Aside.

    3
    Done

    Heat Butter in Medium Saucepan Over Medium Heat Until Foaming; Whisk in Flour and Cook Until Golden and Bubbly, About 30 Seconds.

    4
    Done

    Whisking Constantly, Gradually Add Chicken Stock. Increase Heat to High, Add Bay Leaf, and Bring to Boil.

    5
    Done

    Reduce Heat to Medium and Simmer, Stirring Occasionally, Until Mixture Thickens, About 2 Minutes. Off Heat, Remove and Discard Bay Leaf; Cover to Keep Sauce Warm.

    6
    Done

    Alternating Yukon Gold and Russet Slices, Arrange a Third of Potatoes in Snug Overlapping Rows in 9x13 Baking Dish, Sprinkle Potato Layer Evenly With 1/4 Teaspoon Salt, 1/4 Teaspoon Pepper, and a Third of Cheese Mixture. Make a Second Layer With Same Amount of Potatoes, Salt, Pepper, and Cheese. Make a Third Layer With Same Amount of Potatoes, Salt, and Pepper, but Reserve Remaining Cheese. Pour Warm Sauce Over Potatoes, Tilting Pan Side to Side to Distribute Evenly.

    7
    Done

    Cover With Foil and Bake on Lower-Middle Rack 45 Minutes.

    8
    Done

    Remove Foil and Continue to Bake Until Potatoes Are Tender, About 45 Minutes Longer.

    9
    Done

    Remove Potatoes from Oven and Sprinkle With Remaining Cheese; Bake on Highest Rack Until Cheese Is Golden Brown, About 5 Minutes.

    10
    Done

    Cool 10 Minutes and Serve.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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