Creamy Potato Casserole
Submitted by: Amelia

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2 1/2 lbs russet potatoes, scrubbed, skins left on
1 cup whipping cream
1 cup low sodium chicken broth
4 medium garlic cloves minced
1/4 cup unsalted butter (1/2 stick)
3/4 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese

Preheat oven to 350
Boil potatoes over high heat, then simmer over low heat
Cook potatoes until barely tender (15 minutes)
Drain potatoes and let cool (10 minutes)
Peel potatoes with paring knife
Shred or grate potatoes (large grater) and set aside
Bring cream and broth to simmer in saucepan
Remove from heat and stir in garlic, butter, parmesan
Pour mixture in with potatoes and stir to combine
Stir in salt and pepper
Scrape into 2 quart baking dish and top with cheddar cheese
Cover with foil and bake for 30 minutes
Uncover and cook for another 20-25 minutes
Cool and serve