German Potato Casserole
A hearty and comforting German-inspired potato casserole with a crispy top.
Ingredients
- ●2 pounds potatoespeeled and thinly sliced
- ●1 cup roasted potatoesdiced
- ●3 cloves deliciously roasted garlicminced
- ●1 cup grated cheddar cheeseshredded
- ●1/2 cup all-purpose flourfor thickening
- ●4 tablespoons unsalted buttersoftened
- ●1 cup heavy creamfor creaminess
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, combine the sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- 3
Drain the potatoes and set them aside.
- 4
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced roasted potatoes and cook, stirring occasionally, until they're lightly browned and crispy.
- 5
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.
- 6
In a separate saucepan, combine the heavy cream and shredded cheddar cheese. Heat over medium heat, stirring constantly, until the cheese is melted and the mixture is smooth.
- 7
In a greased 9x13-inch baking dish, create a layer of the cooked potatoes. Pour some of the cream cheese mixture over the potatoes, then sprinkle with some of the crispy potato mixture. Repeat this process until all the ingredients are used, finishing with a layer of cream cheese on top.
- 8
Dot the top of the casserole with the remaining 2 tablespoons of butter.
- 9
Cover the dish with aluminum foil and bake for 25 minutes.
- 10
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- 11
Remove the casserole from the oven and let it cool for 10-15 minutes before serving.