Virginia's Best Potato Casserole
This dish is a classic potato gratin made with heavy cream, chicken stock, Dijon mustard, dried dill, and fresh basil. The recipe includes easy-to-follow instructions for layering the potatoes, seasonings, and liquids in a baking dish. The resulting casserole is a creamy, cheesy, and flavorful side dish that is perfect for any occasion.
This dish is a classic potato gratin made with heavy cream, chicken stock, Dijon mustard, dried dill, and fresh basil. The recipe includes easy-to-follow instructions for layering the potatoes, seasonings, and liquids in a baking dish. The resulting casserole is a creamy, cheesy, and flavorful side dish that is perfect for any occasion.
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 3 1/2 pounds russet potatoes
- 1 1/2 teaspoons dried dill divided
- 3 cups gruyere cheese grated (about 10 ounces); divided
- 1 1/3 cups heavy whipping cream
- 1 1/3 cups chicken stock (i use homemade which i make and freeze but you can use chicken broth)
- 1/4 cup dijon mustard (the grey poupon brand is quite good for the price)
- 2 or 3 leaves fresh basil roughly chopped in small pieces
- Carbohydrate 40.0613986793487 g
- Cholesterol 74.3500000020288 mg
- Fat 21.9296448311759 g
- Fiber 2.90248150826617 g
- Protein 19.1420710667712 g
- Saturated Fat 12.5828778326455 g
- Serving Size 1 1 Serving (347g)
- Sodium 358.402395935123 mg
- Sugar 37.1589171710826 g
- Trans Fat 1.18476204482707 g
- Calories 428 calories
Step-by-step
- Heat oven to 400 degrees F.
- Butter a 2-3 quart shallow baking dish.
- Mix together the salt, black pepper, white pepper, and garlic powder.
- Peel the potatoes, or not, and slice them 1/8-inch thick (no thicker), by hand, with a mandoline, or with the slicing blade in a food processor.
- Do not rinse the slices.
- Overlap 1/3 of the sliced potatoes in baking dish, like shingles.
- Sprinkle with 1/3 of the salt/pepper/garlic mixture, 1/2 tsp of the dill, and 1 cup of the cheese.
- Repeat layering twice, using the rest of the potatoes, divided, sprinkling each layer with half the remaining salt/pepper/garlic mixture, 1/2 teaspoon dill and 1 cup of cheese.
- Lightly whisk together the cream, chicken stock and mustard in bowl.
- Stir in chopped basil and pour over the potatoes.
- Place the dish on a baking sheet and bake at 400 degrees F for 1 hour (or optionally at 325 degrees for 2 hours), or until most of the liquid is absorbed, the top is crusty and starting to brown, and the potatoes are tender when pierced with a fork.
- Let the potatoes rest for 20 to 30 minutes before serving.
The Starch Factor
Russet potatoes supply the necessary surface starch that thickens the heavy cream and chicken stock mixture into a cohesive sauce without the addition of flour. Leaving the starch on the potato slices is mandatory, meaning cooks must never rinse the cut tubers after slicing. When utilizing high-starch varieties, slicing them uniformly to exactly one-eighth of an inch ensures they soften simultaneously during the bake.Equipment and Slicing Mechanics
A mandoline or a food processor slicing blade is the primary tool required to achieve the necessary one-eighth-inch thickness across three and a half pounds of potatoes. Hand-slicing requires exceptional knife skills to maintain uniform thickness, which directly dictates whether the casserole cooks evenly in forty minutes or requires the full hour at 400 degrees Fahrenheit. Because uneven slices result in raw centers alongside overcooked edges, employing a mechanical slicer eliminates inconsistency entirely.Temperature and Rest Management
Allowing the baked dish to rest for twenty to thirty minutes before portioning lets the dairy emulsion set properly so the layers hold their shape on the plate. Baking at 400 degrees F for one hour creates a deep, golden crust on the Gruyère cheese, though lowering the oven to 325 degrees F for two hours provides a gentler thermal transfer for kitchens managing multiple dishes simultaneously.
