Ingredients and Weight:
- Yukon Gold potatoes, 2 lbs
- Fresh green beans, 1 lb
- Heavy cream, 1 cup
- Milk, 1/2 cup
- Butter, 1/4 cup, melted
- Parmesan cheese, 1/4 cup, grated
- Garlic powder, 1 teaspoon
- Onion powder, 1 teaspoon
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Peel and slice the potatoes into 1/4-inch thick slices.
- Trim and cut the green beans into 2-inch pieces.
- In a large bowl, combine the potatoes, green beans, heavy cream, milk, melted butter, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into a 9x13 inch baking dish.
- Bake for 60 minutes, or until the potatoes are tender and the casserole is bubbly.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 10g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful casserole
- Perfect side dish for special occasions or everyday meals
- Can be made ahead of time and reheated before serving
User Comments:
- "This casserole is a family favorite! The creamy sauce and tender potatoes are irresistible."
- "The green beans add a nice touch of color and crunch."
- "I love how easy it is to make. It's perfect for busy weeknights."
- "I always add a little bit of chopped bacon for extra flavor."
- "I served this casserole at Thanksgiving and it was a huge hit."
Special Precautions and Tips:
- To prevent the casserole from drying out, cover it with aluminum foil during the last 15 minutes of baking.
- If you don't have heavy cream, you can substitute equal parts milk and butter.
- You can also add other vegetables to this casserole, such as carrots, celery, or peas.
- To make the casserole ahead of time, assemble it and bake as directed. Let it cool completely before covering and refrigerating for up to 3 days. Reheat before serving.
