Trapani Style Potato Casserole
A deliciously layered potato casserole infused with herbs and cheese, perfect for family gatherings or festive occasions.
Ingredients
Main Ingredients
- 2 pounds potatoes (russet or Yukon gold) Choose starchy varieties for a creamy texture.
- 1 cup grated Parmesan cheese Can substitute with pecorino for a more authentic touch.
- 1 cup heavy cream For a dairy-free version, substitute with almond milk.
- 2 cloves garlic (minced) Infuses your casserole with aromatic depth.
- A handful Fresh rosemary (or thyme, finely chopped) Adds Mediterranean flavor.
- to taste Salt and pepper Essential for seasoning.
- 2 tablespoons olive oil For drizzling to enhance the golden finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes using a mandoline or a sharp knife, ensuring they’re about 1/8 inch thick for even cooking.
- In a bowl, combine the heavy cream, minced garlic, fresh herbs, salt, and pepper.
- Grease a baking dish with olive oil.
Layering and Baking
- Start layering the potatoes, overlapping them slightly, and pour a bit of the cream mixture over each layer.
- Sprinkle with cheese between layers, adding a handful of grated Parmesan cheese.
- Repeat the layering process until all potatoes and cream mixture are used up, finishing with a layer of cheese on top.
- Cover the dish with aluminum foil to prevent burning, and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, allowing it to bubble and turn golden on top.
- Let it rest for 10 minutes before serving.
Notes
Consider adding vegetables like spinach or sautéed mushrooms, or spices like red pepper flakes for extra flavor. Experiment with different herbs and cheeses for unique variations.