Potato Casserole

Updated at: Mon, 11 Nov 2024 22:00:30 GMT

Step 1

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

Step 2

Infuse Milk: In a small saucepan, combine the whole milk, thyme sprigs, and bay leaves. Heat over low until warm and infused with flavor, about 10 minutes. Remove from heat and discard the thyme and bay leaves.

Step 3

Cook Potatoes: Place the Yukon Gold potatoes and garlic in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until potatoes are very tender, about 15-20 minutes. Drain well.

Step 4

Mash Potatoes: Return the drained potatoes and garlic to the pot. Mash with a potato masher or ricer until smooth.

Step 5

Add Ingredients: Add the cream cheese, 4 tablespoons of butter, and half of the Parmesan to the potatoes. Gradually add the infused milk, stirring until the mixture is smooth and creamy. Season with salt and freshly ground black pepper to taste.

Step 6

Add Eggs: Stir in the beaten eggs until fully incorporated.

Step 7

Assemble the Casserole: Spread the mashed potato mixture into the prepared baking dish. In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and the remaining Parmesan. Sprinkle this breadcrumb mixture evenly over the top of the mashed potatoes.

Step 8

Bake: Bake in the preheated oven until the top is golden and crispy, about 30-35 minutes.

Step 9

Serve: Remove from the oven, let cool slightly, and garnish with sliced chives. Serve warm and enjoy!

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