Creamy Herb Potato Casserole

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
★★★★★
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If you're looking to elevate your potato game, this Creamy Herb Potato Casserole is where it's at. It's a cozy, comforting dish that brings together the velvety creaminess of Gruyere and Parmesan with the aromatic punch of fresh herbs. Perfect for family dinners or special occasions!

Ingredients for Creamy Herb Potato Casserole

Russet potatoes are the backbone of this dish, offering a starchy structure that holds up well in casseroles. Heavy cream and whole milk create the luscious sauce that envelops the potatoes, while butter adds richness and depth. Gruyere cheese brings a nutty, slightly sweet flavor, and Parmesan cheese adds a savory bite. The fresh thyme and rosemary infuse the casserole with earthy, aromatic notes. Lastly, a dash of nutmeg enhances the overall warmth of the dish, and garlic provides a gentle kick.

Tips & Tricks

  • Use a mandoline slicer for even potato slices, ensuring they cook uniformly.
  • Fresh herbs make a big difference; avoid dried if possible.
  • If you like a bit of crunch, sprinkle some breadcrumbs on top before the final bake.
  • Don't rush the cooling period; it helps the flavors settle and the texture firm up.

Serving Suggestions

This creamy herb potato casserole pairs wonderfully with a roasted chicken or beef tenderloin. A crisp green salad with a tangy vinaigrette can balance the richness of the dish. For a vegetarian-friendly meal, serve it alongside a vegetable medley or a hearty mushroom stew.

Frequently Asked Questions

Can I use a different type of cheese?
Yes, feel free to experiment with cheeses like Cheddar or Fontina for a different flavor profile.
How can I make this dish ahead of time?
Prepare the casserole up to the point of baking, then cover and refrigerate. Bake it fresh when you're ready to serve.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to a month. Reheat in the oven for best results.

Creamy Herb Potato Casserole Recipe Walkthrough

Start by preheating your oven to 375°F. This ensures it's ready for your casserole once assembled. Grease a 9x13 inch casserole dish with a bit of butter or cooking spray to prevent sticking.

In a medium saucepan, combine the heavy cream, milk, butter, garlic, thyme, rosemary, nutmeg, salt, and pepper. Warm over low heat until the butter melts completely and the flavors meld together. Stir occasionally to keep it smooth.

Layer half of your potato slices evenly in the prepared dish. Drizzle half of the cream mixture over the potatoes, ensuring full coverage. Sprinkle half of the Gruyere and Parmesan cheeses over them.

Repeat the process with the remaining potatoes, cream mixture, and cheeses. This layering creates that irresistible creamy texture.

Cover the dish snugly with foil to trap in the heat and moisture, and bake for 50 minutes. This allows the potatoes to cook through and the flavors to develop.

After 50 minutes, remove the foil. Continue baking for an additional 20 minutes, or until the top becomes golden and bubbly. This final step gives the casserole a beautiful, appetizing finish.

Once done, let it cool for about 10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.

Why You'll Love This Recipe

  • Rich and creamy texture that melts in your mouth.
  • Infused with fresh herbs for a fragrant touch.
  • Simple to prepare, yet impressive enough for guests.
  • Perfect balance of cheese and cream without overpowering flavors.
  • Versatile side dish that pairs with many main courses.

Ingredients

4 lbs russet potatoes, peeled and sliced
1 cup heavy cream
1 cup whole milk
4 tbsp unsalted butter
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, minced
2 cloves garlic, minced
1/2 tsp nutmeg
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 375°F and grease a 9x13 inch casserole dish.
2. In a saucepan, combine heavy cream, milk, butter, garlic, thyme, rosemary, nutmeg, salt, and pepper. Heat until butter is melted and flavors meld.
3. Layer half of the potato slices in the casserole dish and pour half of the cream mixture over them.
4. Sprinkle half of the Gruyere and Parmesan over the potatoes.
5. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
6. Cover with foil and bake for 50 minutes, then uncover and bake an additional 20 minutes or until the top is golden and bubbly.
7. Let it cool for 10 minutes before serving.

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