Description
Looking for a crowd-pleasing dish? Try this delicious Cheesy Potato Break Casserole recipe today! Discover a new favorite.
Ingredients
Scale
- 2 pounds (900g) russet potatoes, peeled and cut into 1/2-inch cubes
- 6 cups (240g) day-old bread, cut into 1-inch cubes (sourdough or French bread work best)
- 2 cups (230g) shredded cheddar cheese (sharp preferred for deeper flavor)
- 1 cup (115g) shredded Gruyère or Swiss cheese
- 1 medium onion, finely diced (about 1 cup/160g)
- 4 tablespoons (55g) butter, plus extra for greasing
- 2 cloves garlic, minced
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 3 large eggs, lightly beaten
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (freshly grated if possible)
Instructions
- Step 1: Prepare the Components Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil, add your potato cubes, and cook them for 5-7 minutes until just tender when pierced with a fork. You want them partially cooked but still firm as they’ll continue cooking in the oven. Drain thoroughly and set aside. While the potatoes are cooking, spread your bread cubes on a baking sheet and toast them in the oven for 10 minutes until just barely golden.
- Step 2: Create the Flavor Base In a large skillet over medium heat, melt the butter and add the diced onions. Cook until translucent and soft, about 4-5 minutes, then add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to brown the garlic as it can turn bitter. Add the thyme and rosemary, stirring to release their aromatic oils. Turn off the heat and let this mixture cool slightly.
- Step 3: Make the Custard Mixture In a large mixing bowl, whisk together the milk, heavy cream, and eggs until well combined. Stir in the salt, pepper, and nutmeg. Add the slightly cooled onion-herb mixture and whisk again. This custard will bind everything together and create that creamy texture that makes the Cheesy Potato Bread Casserole so comforting.
- Step 4: Assemble and Bake Spread half of the potato cubes in the prepared baking dish, followed by half of the bread cubes. Sprinkle with a third of the cheese mixture. Repeat the layers, ending with bread cubes on top. Pour the custard mixture evenly over everything, pressing gently to ensure all bread cubes get soaked. Let it sit for 15 minutes to absorb the liquid, then sprinkle the remaining cheese on top. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy, and a knife inserted in the center comes out clean but moist.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg