Ingredients with Measurements:
- 6 large potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, whisk together sour cream, milk, melted butter, flour, garlic powder, onion powder, salt, and pepper.
3. Add sliced potatoes to the mixing bowl and toss until evenly coated.
4. Grease a 9x13 inch baking dish and pour the potato mixture into the dish.
5. Sprinkle shredded cheddar cheese over the top of the potatoes.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
8. Let the casserole cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 15g
Carbohydrates: 28g
Protein: 9g
Sodium: 220mg
Sugar: 2g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of cheese you prefer.
- You can use Greek yogurt instead of sour cream.
- Instead of all-purpose flour, you can use cornstarch or gluten-free flour.
Variations:
- Add cooked bacon or ham to the potato mixture for a meatier casserole.
- Add sliced onions or bell peppers for extra flavor.
- Top the casserole with breadcrumbs or crushed potato chips for a crunchy texture.
Tips and tricks:
- To make slicing the potatoes easier, use a mandoline slicer.
- You can prepare the casserole ahead of time and refrigerate it until ready to bake.
- If the cheese starts to brown too quickly, cover the dish with foil again.
Storage instructions:
Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the potatoes are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the casserole is too watery, bake it uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potato casseroles have been a popular comfort food in many cultures for centuries. The addition of cheese and sour cream is a more recent adaptation.
Flavor profiles:
This casserole is creamy, cheesy, and savory with a hint of garlic and onion.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a side dish for brunch.
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Taste: Creamy, Cheesy, Savory, Comforting