Ingredients
Main Ingredients
- 3 lb potatoes, peeled and cut into 1-inch chunks
- 6 tbsp butter, unsalted (recommended: Kerrygold)
- 1.25 cups cream
- 3 green onions, thinly sliced about 1/8-inch rounds
- 2 cloves garlic, minced
- 1 tbsp salt
- 1 tsp nutmeg
- 1 pinch cayenne pepper
- Pepper to taste
- 0.5 tsp fresh thyme, chopped
- 1.25 cups cheddar cheese (recommended: Tillamook sharp cheddar)
- 1.5 tbsp butter, melted and cooled to room temperature
- 0.5 tsp nutmeg
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mix together the butter, cream, green onions, minced garlic, salt, nutmeg, cayenne pepper, and pepper.
- Add the drained potatoes to the bowl and gently mix until the potatoes are coated.
- Transfer half of the potato mixture to a baking dish, sprinkle half of the cheddar cheese on top, and then add the remaining potato mixture. Top with the rest of the cheese.
- Drizzle the melted butter over the top and sprinkle with fresh thyme.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 8gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g
Notes
Serve this casserole hot right out of the oven. It pairs perfectly with roasted meats, salads, or even as a standalone dish. For an added touch of freshness, consider garnishing it with more sliced green onions or a sprinkle of fresh herbs. Ensure your potatoes are cut evenly for consistent cooking. Experiment with different cheeses or add cooked bacon for extra flavor. For a bit of crunch, you can top the casserole with breadcrumbs before baking.
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