Description
Delicious Cheesy Potato Bake Casserole recipe: Discover a simple and savory dish for your next meal Try now!
Ingredients
Scale
- 6 medium russet potatoes (about 2.5 lbs/1.1 kg), peeled and thinly sliced
- 8 slices day-old bread (preferably sourdough or country bread), cubed (about 6 cups/240g)
- 3 cups (340g) shredded cheddar cheese, divided (medium or sharp)
- 1 cup (100g) shredded Gruyère cheese
- 1 large onion, finely diced (about 1 cup/160g)
- 4 cloves garlic, minced
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large eggs, lightly beaten
- 2 tablespoons (28g) butter, melted
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (freshly grated if possible)
- 2 tablespoons chives, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. While the oven heats, thinly slice your peeled potatoes and place them in cold water to prevent browning. Cube your bread into 1-inch pieces and set aside. In a small bowl, combine the thyme, rosemary, salt, pepper, and nutmeg to create an herb and spice mixture that will infuse your casserole with aromatic flavor.
- Step 2: Sauté Aromatics In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced onions and cook until they become translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant but not browned. Remove from heat and set aside to cool slightly. This flavor base will permeate throughout your **Cheesy Potato Bread Casserole**.
- Step 3: Prepare the Custard Mixture In a large bowl, whisk together the milk, heavy cream, and beaten eggs until well combined. Stir in the cooled onion-garlic mixture and half of your herb and spice blend. This rich custard will bind all the components together while adding moisture and flavor to both the bread and potatoes.
- Step 4: Begin Layering Drain your potato slices and pat them dry with paper towels. Layer half of the potato slices in the bottom of your prepared baking dish, slightly overlapping them. Sprinkle with a third of the cheddar cheese and half of the bread cubes. The bread will act as delicious flavor sponges between the potato layers.
- Step 5: Complete the Layers Add the remaining potato slices as the next layer, then sprinkle with another third of the cheddar cheese and all of the Gruyère. Top with the remaining bread cubes, pushing them down slightly to ensure they’re nestled into the layers. Pour the custard mixture evenly over the entire casserole, making sure to moisten all the bread. Let it sit for 5 minutes to allow the bread to absorb some of the liquid.
- Step 6: Finish and Bake Drizzle the remaining tablespoon of melted butter over the top, then sprinkle with the rest of the cheddar cheese and the remaining herb mixture. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 25-30 minutes until the top is golden brown and crispy, and a knife inserted in the center comes out clean. Your kitchen will be filled with the irresistible aroma of your **Cheesy Potato Bread Casserole** as it transforms in the oven.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg