Easter Yellow Potato Casserole

A creamy, cheesy casserole made with fresh yellow potatoes, browned butter, and a crisp cracker or cornflake topping.

Ingredients

• 5 lb yellow potatoes, sliced into ¼-inch rounds, skins left on
• 8 oz sharp cheddar, hand-grated, about 2 cups
• 2 cups sour cream
• 1 can (10.5 oz) cream of chicken soup
• ½ cup butter, browned
• 1 small onion, finely diced and sautéed until soft
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme or rosemary, or 1 teaspoon dried
• Salt and black pepper, to taste
• 1½ cups crushed Ritz crackers or cornflakes

Instructions

1. Bring a large pot of salted water to a boil. Add the potato slices and par-boil for 5 minutes. Drain thoroughly and pat dry with a kitchen towel.
2. Sauté the onion until soft. Brown the butter in a skillet until golden and nutty. Whisk the sour cream, cream of chicken soup, onion, garlic, herbs, and three-quarters of the browned butter in a large bowl. Fold in 1½ cups of the grated cheese.
3. Grease a 9x13-inch baking dish. Stand the potato slices vertically in rows, like a fallen deck of cards. Pour the cheese sauce evenly over and between the slices.
4. Mix the crushed crackers or cornflakes with the remaining quarter of the browned butter and the remaining ½ cup of cheese. Sprinkle evenly over the top.
5. Cover the dish tightly with aluminum foil. Bake at 350°F for 1 hour 15 minutes.
6. Remove the foil and bake uncovered for another 30–45 minutes, until the center reads 210°F on a meat thermometer and the sauce is bubbling throughout.
7. Let the casserole rest for 10 minutes before serving.

Notes

• Fresh potatoes may require the full 1 hour 45 minutes to 2 hours of baking time.