This recipe is so easy and comes together a little faster than the original because you cook it at a high temperature and you boil the potatoes for a bit before throwing the whole thing in the oven.
There are a few tips to making this recipe great:
Slice the potatoes thin using a food processor or a mandolin. You want to make sure that they are nice and thin and uniform.
Put the peeled sliced potatoes right into a bowl of chicken stock and heavy cream. Doing this keeps them from browning and it keeps the flavor in, as opposed to if you put them in a bowl of water.
This recipe doesn’t need any flour to thicken it up. The combination of the butter and the starch from the potatoes make it nice and thick, saving you the trouble of making the roux.
This potato casserole is seasoned simply with McCormick’s thyme, pepper, and garlic powder, but you certainly could throw in some other flavors too.
Finally top with cheddar cheese and French’s® Crispy Fried Onions. My personal opinion is the more the better on both of those, so feel free to toss on an extra 1/2 cup of each.
Prep Time: 25 minutes| Cook Time: 15 minutes| Total Time: 40 minutes
Servings: 8 people