Don’t Make Another Casserole Without Reading This First
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Here’s what Mellissa Clark from the New York Times had to say, about this delicious mashed potato casserole:
“This casserole may upset some mashed potato purists, but take heart: one bite and they’ll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off.”
Are you ready to roll your sleeves up and dive into this dinner idea? Alright then, let’s get started! Here are the ingredients:
Ingredients
14 tablespoons Land O Lakes unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon Morton kosher salt
1 ½ cups Daisy sour cream
1 teaspoon McCormick black pepper
6 tablespoons finely chopped chives
⅔ cup Panko bread crumbs
⅔ cup Kraft grated Parmigiano-Reggiano cheese
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Quick Tip: Serve this dish with your favorite meat such as roasted chicken or a beef roast.
Thank you to the New York Times for this lovely recipe.