Five simple ingredients are all you need for this easy Potato Casserole Recipe.
What is potato casserole?
This potato casserole recipe is kind of like scalloped potatoes without the milk and cheese.
Yes, I know that milk and cheese are what make scalloped potatoes scalloped, but that is the closest way I know how to describe this recipe.
You might be thinking how good can scalloped potatoes be without the dairy, but this potato casserole is so good!
I found this recipe years ago in a Gourmet Magazine. Anyone else remember Gourmet Magazine? I might be showing my age a little by admitting that I used to love Gourmet Magazine.
For those not familiar with Gourmet Magazine it was a very popular food magazine. It was around for years, but was very popular during the 1990’s and early 2000’s. It quit publishing after online recipes became so popular.
In general Gourmet Magazine wasn’t really my style of cooking. They shared a lot of kitchen tips and how to’s, but the recipes were often more complicated than I like and full of ingredients that I never kept on hand.
Occasionally though they would share basic recipes that were simple but delicious. Today’s recipe is an example of that. It is a simple five ingredient potato side dish that uses ingredients that you probably have on hand.
Now let’s talk about scalloped potatoes for a minute.
My kids and I really enjoy scalloped potatoes. My husband does not like them at all. Like he really doesn’t like them. He says he ate way too many of them growing up. Because he doesn’t like them and one of my daughter’s eats mainly dairy free, I rarely cook scalloped potatoes.
When I came across this recipe years ago I knew it would be something that we would like because it was different than the traditional scalloped potatoes. I was right. The whole family loved potato casserole.
If you need an easy side dish give it a try!
- 2- 3 lbs potatoes, peeled and sliced thinly
- 5 tablespoons butter, melted
- ½ cup chicken broth
- ¾ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 425 degrees.
- Peel and thinly slice potatoes. You want the slices thin. I use my food processor.
- In a bowl mix sliced potatoes with butter, salt, and pepper until potatoes are well coated.
- Spread evenly into a 9x13 pan.
- Pour broth over top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake about 25-30 minutes more or until broth is absorbed and potatoes are done.
Amount Per Serving: Calories: 381Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 347mgCarbohydrates: 72gFiber: 8gSugar: 4gProtein: 9g