Cheesy Baked Potato Casserole
Tuesday, December 16, 2014
I can't begin to tell you how excited I am to be writing and sharing another scrumptious food recipe post with y'all!! All that I could think about on my way home from work while stuck in Miami rush hour (not recommended to anyone) was "can I just be home already so I can work on my post!?" Instead of doing posts last week I decided to build a little bit of a bank of completed & photographed recipes so hopefully I can stay 10 recipes ahead of the one I'm writing about.
I have tried this before though and of course it didn't last long...sigh! But you can't ever give up on the things you want to accomplish in life (it's the little things) so here I am at it again!
Today for you all I've made a casserole as that seems to be the thing to make this time of year. Turkey casserole with stuffing, green been casserole, squash casserole, pumpkin casserole, the list is endless and I think you could pretty much turn any ingredient into a casserole. Well, mine is made of both russet and sweet potatoes and lots and lots and lots and lots (keep repeating) of cheese!
We've had a cheese overload this week! Lots of cheese was involved in my recent recipes. It wasn't something that I was purposely trying to do but between making this cheesy potato casserole and many unsuccessful pan de bono attempts (coming soon to my blog eventually once I figure it out) and a pan de bono inspired pizza crust - props to Adam! - it was just like endless cheese!
INGREDIENTS:
- 2-3 russet potatoes
- 1-2 sweet potatoes
- 1 c heavy cream
- 4 oz cream fresh
- 4 oz ricotta
- 1 1/2 c sharp cheddar cheese
- 3/4 c mozzarella cheese
- 4 tbsp butter
- 1 bay leaf
- 1 tsp nutmeg
- 2 tsp thyme
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- salt & pepper to taste
METHOD:
- Heat oven to 425 degrees F.
- Thinly slice your potatoes and place them in a large bowl of cold water until you are ready to use them. How many potatoes is going to be dependent on how big your casserole dish is. Mine is on the smaller size so I used the smallest amount of potatoes.
- Shred your cheese if you bought cheese by the block and not pre-shredded. It's okay to mix the cheddar and mozzarella together. :]
- In a small sauce pan on medium low bring butter, heavy cream, bay leaf, nutmeg, thyme, and garlic powder to a simmer. Making sure to whisk frequently.
- Turn off and let sit for a moment.
- Drain your potatoes and make sure you give them a moment to dry off or pat them dry first as you do not want a watery casserole.
- Put half of your potatoes in your casserole dish and layer with half of the cream fresh, ricotta, cheddar and mozzarella cheese, and salt and pepper.
- Add the other and do the same but also add the Italian seasoning along with pouring the cream mixture over the top.
- Bake uncovered for 40-50 minutes or until potatoes are tender and top is a crispy yummy golden brown.
- EnJoY!
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