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Lance's Cheesy Potato Casserole Recipe

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This recipe for Lance's Cheesy Potato Casserole, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 garlic cloves, 1 clove cut in half lengthwise, remaining cloves minced
1 tbsp unsalted butter, softened
1 cup shredded Gruyere or Swiss cheese
1 cup coarsely grated Parmesan cheese
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 tsp. chopped fresh thyme
1/8 tsp. nutmeg
3/4 tsp. salt
1/8 tsp. pepper
2 1/2 lb. russet potatoes
peeled and sliced 1/8 inch thick
4-5 slices hearty white sandwich bread, crusts removed and torn into pieces (about 4 cups)

Directions:
Directions:
1.- Adjust oven rack to middle position and heat oven to 350. Use cut side of halved garlic to rub sides and bottom of 2-quart shallow baking dish to dry briefly, about 2 minutes, then coat dish with softened butter. Combine cheeses in small bowl. 2.- Bring minced garlic, cream, broth, thyme, nutmeg, salt and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium low and simmer until liquid is reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes. 5.- Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact. Press bread pieces into casserole, Bake 40 minutes. Sprinkle remaining cheese on top and continue baking until golden and bubbling 25 to 30 minutes, remove from oven and let rest 20 minutes before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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