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.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 45 minutes
- Served Person: 8
cheese
casserole
advance
easy
side dish
main dish
brunch
bake
vegetables
potatoes
salt
black pepper
white pepper
garlic powder
dried dill
basil
gruyere
heavy whipping cream
chicken stock
dijon mustard
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 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
As a busy housewife, I'm always looking for side dishes that are easy to make and delicious. This Virginia's Best Potato Casserole fits the bill perfectly. With its creamy, cheesy texture and flavorful combination of herbs and spices, it's sure to be a hit at any gathering.
The best part about this recipe is that it's incredibly versatile. You can use different types of potatoes, such as Yukon Gold or red potatoes, and you can adjust the amount of cheese and herbs to your liking. I also like to add a bit of chopped bacon or ham for extra flavor. No matter how you make it, this potato casserole is sure to be a crowd-pleaser.
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.
