This recipe relies on the eggs to form the filling. The egg and milk and cream mixture sets up as a custard. The casserole cuts neatly into squares or wedges for serving.
It is important that you use starchy, Russet-type potatoes. This can be made without the cheese for scalloped potatoes.
This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:
7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoon salt
about 1/4 teaspoon white pepper
2 to 2 1/2 cups grated cheddar cheese
2 cups milk
1 cup cream
3 egg yolks
1/2 cup grated cheese
Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.
Baking Tip! About Baking Dishes
We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass. The type of baking dishes affects baking times. A dark metal dish bakes fastest. A clear glass or off-colored baking dish is next. A light colored, opaque glass dish is the slowest.
Baking times seemed to vary about ten minutes from one type of pan to the next.
As important as baking dishes are, the thickness of the casserole has even more impact. A shallow casserole bakes much faster than one that fills the whole pan.