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Creamy Potato Casserole

Au-gratin? Scalloped? Whatever you call it join me in the best creamy sliced potatoes ever!
Creamy Potato Casserole

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Servings: 6
Total Time: 2 hours 30 minutes
Recipe by: Rae


1 tsp unsalted butter
28 oz russet potatoes, peeled
1 TBSP shallots, minced
4 eggs
1/2 cup heavy cream
1 1/2 cup 1/2 & 1/2
2 TBSP cream cheese, softened
teeny tiny pinch nutmeg
teeny tiny pinch cayenne pepper
pinch white pepper
dash kosher salt +


1. Preheat the oven to 300 degrees F. Butter a 9x9 baking dish and set aside.

2. Mix all the ingredients for the custard in a large bowl.

3. Slice the potatoes on a mandolin 1/8 inch thick. Spread out on a cutting board and sprinkle with salt.

4. Add the potatoes to the custard and coat.

5. Place the potatoes into the buttered dish and with the custard.

6. Cover with foil and place into the oven. Bake 1 1/2 to 2 hours.

7. Allow to cool 15 minutes then cut and serve.

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Creamy Potato Casserole

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