- 2.5 lbs (1.2kg) russet potatoes
- 2.25 cups (550ml) milk
- 2.25 cups (550ml) heavy whipping cream
- 4 cloves garlic
- 3 sprigs thyme
- 4 oz (114g) gruyere cheese, grated
- Kosher salt and pepper to taste
- Baking spray to grease
Perfect Classic Potato Casserole
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Preheat your oven to 375°F (245°C). Coat a 9x13 baking dish with baking spray.
- Add your milk and heavy cream to a large saucepan and bring to a boil over medium high. As soon as it starts to boil, immediately reduce to medium low. Season your cream mixture with kosher salt and pepper to taste. It’s important to taste at this step as it’s the basis of flavor for your casserole.
- Peel your potatoes and slice into rounds about the thickness of a coin. A mandoline for slicing is highly recommended in order to keep the slices the same thickness. Add potatoes immediately to your simmering cream along with the thyme. Simmer for about 5 minutes or just barely until fork tender. Adjust salt levels at this point if it needs more.
- Cut off the heat, remove your thyme, add in your garlic and lightly swirl the pan to distribute the garlic.
- Using a slotted spoon, carefully transfer the potatoes to your baking dish. Be sure not to break the potatoes up when doing this. Pour your infused cream over your potatoes, justenough to coat each layer and leave a little bit of moisture inside, about 2 cups. Top with remaining cheese and bake in the oven for 45-60 minutes. Or until the top is browned and the potatoes are soft. Broil if you need the top more browned.
- Allow to rest for 5 minutes at room temp and serve immediately.
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