Lucy's Thyme and Sharp Cheddar Potato Casserole
Nutrition
Calories: 618 kcalCarbohydrates: 72 gProtein: 29 gFat: 39 gSaturated Fat: 28 gCholesterol: 99 mgSodium: 1205 mgFiber: 13 gSugar: 14 gVitamin A: 31.25 IUCalcium: 457 mgIron: 14 mg
Ingredients
- 4 lbs russet potato or red potatoes cooked and diced into bite-size pieces
- 4 tablespoon all-purpose flour
- 4 tablespoons butter
- 3 each garlic clove smashed
- 8 sprigs of Fresh thyme
- 1 cup heavy cream
- 1 cup milk
- 2 teaspoons dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 cups sharp cheddar cheese divided
- 1 ½ cups panko breadcrumbs
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a sauce pot. Add fresh thyme sprigs and smashed garlic cloves. Simmer over low heat for 3 minutes to infuse butter. Remove thyme sprigs and garlic.
- Whisk in flour and cook for 2 minutes. Whisk in heavy cream and milk, stir constantly to avoid lumps. Add Dijon mustard, salt, and pepper.
- Continue whisking over medium heat until sauce begins to thicken. Add 1.5 cups cheese and stir until melted. If sauce appears too thick to coat potatoes, add more milk until desired consistency.
- Pour sauce over cooked and cut potatoes in a large bowl. Mix well and season with additional salt and pepper if needed.
- Place potatoes in a prepared 9 x 13 baking dish. Bake for 30 minutes.
- Mix remaining 1/2 cup cheddar, panko, and paprika in a small bowl. Sprinkle evenly over potatoes. Continue baking for another 10-15 minutes until topping is nicely browned. Garnish with thinly sliced green onions.