If we could keep this creamy, cheesy, sour cream–enriched casserole from curdling, plus get a nice crispy top, we’d be in business.
SERVES6 to 8
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...