Brunch Potato Casserole

Ingredients and Weight:

• Potatoes, russet (5 lbs)
• Butter (1 cup)
• Heavy cream (2 cups)
• Whole milk (1 cup)
• Onion, yellow (1 medium)
• Garlic, minced (3 cloves)
• Salt and black pepper (to taste)
• Paprika (1 teaspoon)
• Parsley, chopped (for garnish)

Preparation Time:

• 20 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Peel and thinly slice the potatoes.
3. Melt the butter in a large skillet over medium heat.
4. Add the potatoes and cook, stirring occasionally, until softened but not browned, about 10 minutes.
5. Add the chopped onion and cook for another 5 minutes, until softened.
6. In a separate bowl, whisk together the heavy cream, milk, garlic, salt, pepper, and paprika.
7. Add the cream mixture to the potatoes and stir to combine.
8. Pour the mixture into a 9x13-inch baking dish.
9. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
10. Garnish with chopped parsley before serving.

Nutritional Information:

• Serving size: 1 cup
• Calories: 250
• Fat: 15g (Saturated fat: 9g)
• Carbohydrates: 30g (Fiber: 2g)
• Protein: 5g

Dish Characteristics:

• Creamy and flavorful
• Delectable potato dish
• Perfect for brunch or breakfast
• Topped with crispy potato edges
• Suitable for American taste

User Comments:

• "This casserole is so indulgent and cheesy, it's like a potato lover's dream come true!"
• "The combination of cream, butter, and potatoes is genius. I'll definitely make this again."
• "The leftovers were even better the next day, reheated in the microwave."
• "I added some chopped bacon and green onions to mine for an extra burst of flavor."
• "A perfect dish to impress your brunch guests with its rich and comforting taste."

Special Precautions and Tips:

• Use a mandoline slicer to ensure the potatoes are thinly sliced for even cooking.
• If you don't have a mandoline slicer, use a sharp knife to slice the potatoes as thinly as possible.
• Be careful not to overcook the potatoes, as they will become dry and tough.
• Leftover casserole can be stored in the refrigerator for up to 3 days.