I LOVE potatoes. As a friend of mine once said, “I never met a carb I did’t like.” That’s so true, but these days we know you need to balance your carb intake in order to stay healthy. Not an easy task for someone who was raised on meat and potatoes. But I’m trying.
I wanted to try a recipe like this for a while, so I justified it by serving it with baked cod and oven roasted asparagus. It turned out great and I was careful not to over indulge. So for all of my carb lovin’ friends out there, here’s one that you can add to your arsenal of recipes.
Lesson Learned 1 – Give the potatoes a head start: I know this and I still didn’t do it. It’s always best when making a potato casserole to cook the potatoes for about five minutes in boiling water. That takes the edge off of them. Because you cook this casserole for an hour and three quarters I didn’t think I would need to do that. Wrong. The potatoes were done but not as tender as I would have liked. So remember, give your sliced potatoes a bath in boiling water just until they start to soften slightly (no more than 5 minutes). Then drain them, being careful not to break them, and then put together your casserole. You’ll get great results.
Lesson Learned 2 – There can never be too much cheese: Originally I though this recipe would need two cups of cheese (1 of each type). Once I began to put together the layers I added even more (1/2 cup each). Make sure you get a good melting cheese like gruyere, havarti or monterey jack and generously cover the potatoes. You can combine that with some sort of cheddar or better yet be your own chef and experiment. I used a white cheddar gruyere blend combined with a marbled cheddar. It was delish. I am writing the recipe from what I used, but you can certainly make substitutions.
This recipe is so easy and so good. It’s a great way to get the flavors of a loaded backed potato in casserole form. The leftovers are great as well. Just heat them in the microwave and serve. Enjoy!
Loaded Baked Potato Casserole…
All natural cooking spray for the dish
2 large russet potatoes, sliced
1 large clove of garlic minced
3 green onions sliced diagonally
1 1/2 cup gruyer/cheddar blend, shredded
1 1/2 cup marbled cheddar cheese, shredded
6 slices hickory smoked bacon – cooked, drained and crumbled
1 cup whole milk
1 large egg
Salt and pepper to taste
2 tsp. fresh parsley
Preheat the oven to 375 degrees. Cook, drain and crumble the bacon. Slice the potatoes to 1/4 inch thick (use a mandolin slicer for the best results). But potatoes in a pan with cold water. Bring to a boil and cook for no longer than 5 minutes. Drain the potatoes immediately being careful not to break them.
Spray a stoneware tart pan with all natural cooking spray. Layer the potatoes in the dish, overlapping slightly. Sprinkle half the onions and garlic on top and season with salt and pepper. Cover the potatoes with half the cheese and sprinkle the top with half the bacon. Repeat with another layer.
In a separate bowl whisk the milk and egg. Add some salt and pepper. Pour the mixture over the potatoes. Sprinkle with parsley.
Cover and back for 75- 90 minutes or until the custard is cooked. Uncover and cook for an additional 10-15 minutes. Let rest for a few minutes before serving.