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Cheesy Potato Casserole

From

October/November 2005

Cheesy Potato Casserole

When developing our Cheesy Potato Casserole recipe, we wanted a foolproof method for perfect scalloped potatoes. Topping the potatoes with pieces of torn sandwich bread helped absorb the cheese sauce and toasted far crisper than potatoes ever would. For a savory, not-too-rich sauce, we blended heavy cream with chicken broth. We sprinkled half the Swiss and Parmesan cheese blend in the middle of the casserole, then scattered the remainder on top. The Swiss cheese melted smoothly, while the Parmesan added potent flavor. For complete flavor, we liberally seasoned the cheesy potato casserole with fresh thyme, nutmeg, salt, and pepper.

Serves 8 to 10

Ingredients

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