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Creamy Potato Casserole




Source of Recipe


The 2nd Place Winner from COOK'S COUNTRY Magazine






Recipe Introduction


Great with roast beef.





List of Ingredients



• 2 1/2 Lbs Russet Potatoes (leave the skin on, but scrub clean)
  
• 1 cup heavy cream
  
• 1 cup low sodium chicken broth
  
• 4 medium garlic cloves (minced)
  
• 4 Tbsp unsalted butter
  
• 3/4 cup grated Parmesan cheese
  
• 3/4 tsp salt
  
• 1/2 tsp pepper
  
• 1 1/2 shredded sharp cheddar cheese
  






Instructions



1. Adjust the oven to middle rack and pre heat oven to 350.
   
2. Place the potatoes into a large pot and add enough cold water to cover by 2 inches, Bring potatoes to a boil over high heat, then lower heat to maintain gentle simmer. Cook until the potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle, (5 minutes) peel potatoes with paring knife.
   
3. Shred the peeled potatoes using shredding attachment of food processor or large holes on a box grater. Place the shredded potatoes in a large bowl and set aside.
   
4. Bring cream and broth to a simmer in a small saucepan.
   
5. Remove pan and stir in garlic, butter and Parmesan.
   
6. Pour the cream mixture into the bowl with the potatoes and stir gentley to combine.
   
7. Stir in salt and pepper
   
8. Scrape potato mixture into a 2 qt oval baking dish and sprinkle with cheddar cheese.
   
9. Cover baking dish with foil and bake for 30 minutes.
   
10. Uncover a continue to bake until top is nicely browned - about 20 or 25 minutes.
    
    
11. Cool for 10 minutes and then serve.