ABW’s Executive Chef Chris shows the elegance of the Gaggenau 400 series wall oven, BO481611 while preparing a delicious cheesy potato casserole.
Cheesy Potato Casserole
Sliced potatoes covered in cheese and baked to perfection.
2 teaspoons unsalted butter (softened)
2 cups gouda cheese (shredded)
1 1/2 cups white cheddar cheese (shredded)
1 3/4 cup cream (34%)
1 small onion (sliced)
3 cloves of garlic (minced)
4 teaspoons of thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
3 russet potatoes – Peeled and sliced 1/8 inches thick
Preheat oven to 425°F and grease 8-cup Casserole dish with butter.
In a large bowl, toss Gouda and Cheddar to combine. Separate 1 cup of the mix in a small bowl as reserve cheese.
Add cream, onion, garlic, thyme, salt, and pepper in a large bowl, stirring to combine. Add potatoes, toss until well coated.
Stack potato slices in neat piles and place in the prepared pan in rows from the edges. Add excess cream mixture to fill up the half of the pan. Cover lightly with foil and bake for 1 hour. Remove foil to sprinkle the reserved cheese mix to the top. Bake uncovered for 30 minutes, or until brown and tendered when pierced. Let stand for 15 minutes before serving.
ABOUT THE GAGGENAU 400 SERIES WALL OVEN
Handleless door / automatic door opening
Universal heating system with 13 heating modes, with core temperature probe and baking stone operation