Spiralized Potato Thyme Casserole
Try this Spiralized Potato Thyme Casserole recipe, or contribute your own.
Try this Spiralized Potato Thyme Casserole recipe, or contribute your own.
- Carbohydrate 249.952014296191 g
- Cholesterol 217.8 mg
- Fat 68.7710940825283 g
- Fiber 31.4968427578257 g
- Protein 87.9592187780694 g
- Saturated Fat 38.3111162222103 g
- Serving Size 1 1 recipe (1761g)
- Sodium 1100.16587870745 mg
- Sugar 218.455171538365 g
- Trans Fat 3.66022912492765 g
- Calories 1945 calories
Step-by-step
- Ingredients : salt and pepper, 1 tablespoon olive oil, 1/2 cup vegetable broth, 3 large garlic cloves minced, 1 small yellow onion peeled, blade a, noodles trimmed, 1.5 teaspoons fresh thyme leaves, 3 pounds yukon gold potatoes, 1 1/2 cups grated gruyere cheese divided, 3 tablespoons freshly-grated parmesan cheese
Yukon Gold potatoes carry the primary responsibility in this dish, providing a naturally buttery interior and enough surface starch to bind the surrounding dairy without needing a heavy roux. When slicing or spiralizing tubers into thin strands, cooks frequently stumble by soaking the raw noodles in water before assembly; this washes away essential starches and introduces excess moisture that steams the dish instead of browning it. Pat the vegetables thoroughly dry with lint-free towels before layering them with minced garlic, fresh thyme, and grated cheeses. Gruyere melts into a stretchy, nutty blanket, but it requires careful temperature management to prevent the proteins from separating into an oily film. Bake the casserole uncovered at 375 degrees Fahrenheit for approximately forty minutes, watching for the edges to bubble vigorously and the top to achieve a deep golden hue. Allowing the baked dish to rest at room temperature for fifteen minutes firms the interior structure, making clean portions possible when serving.
