Special Garlic & Cheese Potato Casserole
"The recipe doesn't designate a cooking time so I'm guessing. However, cooking time aside, this sounds scrumptious! I'll be making it very soon."
photo by Katanashrp
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
1 casserole
ingredients
- 3-4 large potatoes, uncooked
- 236.59 ml grated aged cheddar cheese (to taste)
- 4-5 garlic cloves, crushed
- 236.59 ml milk
- 1 egg, beaten
directions
-
The Pan:
- Large oven dish, must be at least 6 inches deep.
- If not this deep, make sure it is large around. I'd say minimum 4" deep.
- A large disposable foil casserole pan should work fine.
-
Directions:
- Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
- Layer the bottom of your oven dish with 2-3 layers of potatoes.
- Cover potatoes with a thick layer of grated cheese.
- Crush one clove of garlic over the top of the cheese, spreading out evenly.
- NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
- Continue to do this 3-4 times depending on how deep your oven dish is.
- End up with a cheese and garlic layer to finish, not potatoes.
- Mix milk and egg together and pour over the top of the cheese.
- Bake at 180º C (350º F)until potatoes are soft and cheese topping is browned off
- Cooking time will vary depending on number of layers and thickness of potato slices.
- VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
- If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.
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Reviews
-
The best potato casserole I've ever had. I covered the dish for the first 25 minutes of cooking so the cheese doesn't burn and I baked it uncovered 20 more minutes. The cheese layer created a wonderful crunchy crust with creamy potatoes underneath. 5 stars! Thank you. -
I altered it, and they love it! I used precooked, deboned half of a chicken, made a double batch, used pats of butter throughout instead of coating the pan, added veggies on top, and a can of cream of chicken before last layer of cheese. Also, I was out of fresh garlic, so I used garlic powder on one or two layers, and garlic salt and parsley on the other. Cooked at 400F for 30 minutes with aluminum foil over top, and about 25-30 minutes uncovered at 350F . Turned out wonderful . This is a great "starter" recipe - you can create a million variations, it is so true to increase fluids as you increase the size of the casserole. I think this is the perfect base recipe.
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The aroma of this dish while baking was almost unbearable. LoL! I think I will cut back just a bit on the garlic next time. Even though we LOVE garlic, it was just a little too much. :)
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
