The Baked Potato and Cheese Casserole with aromatic herbs can be called in a thousand different ways because we will have another thousand different results. For example: everyone has their own recipe, variation, preferred cheeses, the type of potato to use, the shape to give the casserole and finally the extra ingredient to add. For this reason, could I not write my own recipe? Imagine I was really sure of having it already on the blog.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 605.02 (Kcal)
- Carbohydrates 43.06 (g) of which sugars 3.45 (g)
- Proteins 29.19 (g)
- Fat 35.48 (g) of which saturated 16.41 (g)of which unsaturated 9.02 (g)
- Fibers 5.77 (g)
- Sodium 675.39 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Baked Potato and Cheese Casserole
- 6 cups Potato (in my case they were yellow potatoes)
- 5.3 oz Emmentaler (or another cheese of your choice)
- 1.8 oz Cheese (grated, in my case Grana Padano aged 24 months)
- 1 Mozzarella (4.4 oz size)
- to taste Extra virgin olive oil
- 1 1/2 Onion
- 1 Shallot
- 1 coffee cup White wine
- to taste Rosemary
- to taste Marjoram
- to taste Sage
- to taste Thyme
- to taste Nutmeg
- to taste Salt
- to taste Black pepper
- 3 Eggs
- to taste Breadcrumbs
Tools to Prepare the Potato Casserole
- 1 Oven
- 1 Pot
- 1 Baking dish
- 1 Knife
- 1 Pan
- 1 Potato masher
- 1 Spatula
- 1 Mixer
- 1 Bowl
- 1 Cutting board
Preparation of the Baked Potato and Cheese Casserole
To start the preparation of the casserole, we begin by peeling 700 grams of potatoes, then cutting them into not too large chunks. We will boil them for about 20-25 minutes in salted water.
In the meantime, in a pan, pour a drizzle of extra virgin olive oil and sauté the chopped onion with the shallot.
Then add the aromatic herbs: sage, thyme, marjoram, and rosemary to give flavor to the mix.
Deglaze with the cup of white wine and let it cook for a few minutes on low heat.
Proceed by mashing the potatoes and adding the yolks. The egg whites, on the other hand, will be whipped with a pinch of salt.
In the bowl with the potatoes, also add the onion and shallot mix and stir everything with a spatula.
Gently fold in the whipped egg whites with movements from bottom to top. Sprinkle with a pinch of salt, pepper, and nutmeg.
Cut the cheese into not too large cubes.
At this point, take the baking dish. Drizzle with extra virgin olive oil and use a bit of paper to grease the edges and bottom well.
Then, pour the potato mixture, leveling the surface well, it should be about an inch in height. Arrange the cheese cubes, sprinkle with some grated cheese.
Finally, cover everything with the remaining potato mixture. To summarize, what is missing now? You are missing the 100 grams of potatoes that we set aside.
Slice them into not too thick rounds and arrange them over the entire surface.
Is something still missing? Indeed, the mozzarella is missing! Also, in this case, cut into not too large pieces and place them on top of the potatoes.
The last thing you have left to do before baking is to sprinkle with additional cheese and breadcrumbs.
To achieve a more pronounced flavor, I added a few more aromatic herbs.
Finally, I would say to bake for about 25-30 minutes in a preheated oven at 350°F. During the last 5 minutes, I set the grill mode to get a nice crunchy crust.
Notes:
Considering that the category I indicated for this recipe is that of side dishes, to tell the truth, this Baked Potato and Cheese Casserole with Aromatic Herbs can also be a substitute for a first course, as potatoes provide carbohydrates to our diet. However, it can also become a rich and super stringy second course.
In total, following the amounts indicated above, you will get two casseroles of the same size.
Enjoyed the potato casserole? Are you crazy about potatoes like me? Great! At this point, I’ll also leave you the recipe for my Potato Timbale
