Potato Casserole

This is a dish that I have made hundreds of times. The whole family loves it. Part of its charm is that you essentially make it in the food processor really quickly. It ages well, heats up to have with eggs at breakfast of by itself for lunch. The onions in this dish caramelize and sweeten the taste. When my son was young and wouldn’t eat onions, my daughter told him these weren’t onions, they were “chiapas.” He happily ate many portions.

1 large, deep casserole dish
4 or 5 medium Yukon gold potatoes, washed, skins on
2 good sized onions
5 or six cloves garlic
bunch spinach, washed, chopped
3/4 lb cheddar or other favorite cheese
half a stick of butter in small pieces
OR
1/b bulk sausage in small pieces
salt and pepper

Preheat oven to 375. Wilt the spinach by putting it in a pot with a small amount of water and cooking till it softens. Peel the onions and garlic (a tip from James Beard—cut the little bottom part of the clove off and give it a whack with a strong knife—the peel falls right off). Use a garlic press or drop the garlic into a food processor and let it whirl around till minced. Remove the chopping bade and add the slicing blade (no need to wash the processor between steps). Slice the onions. Dump the onions and garlic into a bowl. Slice the potatoes Dump the potatoes into another bowl. Replace the slicing blade with the grating blade and grate the cheese. Layer ingredients into the casserole in three layers: potatoes sprinkled with salt and pepper, onion/garlic mix, spinach, dots of butter, thick layer of cheese, dot with sausage if you’re using. Finish with cheese. Cover with tinfoil and bake for an hour and 15 minutes. Remove tinfoil and turn oven to 425. Cook till beautifully brown on top, about 15 minutes.

2 thoughts on “Potato Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *