If we could keep this creamy, cheesy, sour cream–enriched casserole from curdling, plus get a nice crispy top, we’d be in business.
Why This Recipe Works
Most versions of this creamy potato casserole turned out curdled, greasy, and flat. Cream cheese and cornstarch, in addition to the traditional sour cream, helped smooth out the sauce, and starchy Russet potatoes (as opposed to their waxier kin) helped bind it. Microwaving the potatoes speeds up the process so that the casserole only needs 20 minutes in the oven. Chicken broth and white pepper add seasoning and savory flavor, and sharp cheddar cheese, along with fresh scallion greens, finishes the job.