Time: 1 ½ hours
Makes 6 side-dishes
Music Selection: Celine Dion – All By Myself
Seriously, while these potatoes are good enough to be a meal on their own, they really do not want to be “all by myself”. They need some love – some roast beef, meatloaf, parmesan meatballs or fried chicken love. Now, as this blog does try to keep pushing the limits on breakfast…. would you consider re-heating any leftovers for breakfast with an egg on the side? We did… 4 out of our 5 family members liked it for breakfast. Consider making extras if you make it for supper and then want the leftovers for breakfast!
Butter for brushing casserole dish
3 lb potatoes (about 8 medium sized potatoes)
1 chicken bouillon cube (or 1 tsp chicken bouillon powder)
4 c. cream (half and half or heavy cream)
3 cloves garlic, minced
¼ c. onion, diced
2 tsp fresh thyme leaves, chopped
2 1/2 c. parmesan, fresh and grated
Salt/pepper to taste
Preheat oven to 375 deg F. Brush large casserole dish with butter.
In small saucepan, over medium heat, mix cream, bouillon, garlic and thyme. When mixture starts to bubble near edges, add in 2 cups of the parmesan cheese, salt & pepper. Mix until blended then remove from heat.
Then, quickly, peel and slice potatoes about ¼ inch thick. Place potatoes in casserole evenly.
Then, pour over the warm cheese sauce. Press down, so all potatoes are covered. Then sprinkle remaining parmesan on top.
Tip: place casserole dish on a foil lined baking sheet in case it bubbles over.
Bake until the top is bubbling and brown – about 1 hour and 15 minutes.
For Breakfast, re-heat leftover potatoes and sprinkle with crispy fried bacon bits. Serve with a side of your favorite eggs (poached? scrambled? sunny-side up? over-easy?), sausages and/or bacon!