Cheesy Potato Casserole with Buttery Ritz Crackers.
Ingredients
- 3 pounds Yukon gold potatoes, peeled and quartered
- 10 tablespoons (1 stick + 2 tablespoons) salted butter, at room temperature
- 3-4 cups shredded sharp cheddar cheese
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup whole milk or heavy cream
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon each garlic and onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 1/2 cups crushed Ritz crackers
- 1 clove garlic, grated
- 2 teaspoons Worcestershire sauce
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Instructions
- 1. Preheat the oven to 375 degrees F. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- 2. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding 6 tablespoons butter, 3 cups cheddar cheese, yogurt, cream, thyme, garlic powder, onion powder, paprika, and cayenne. Season to taste with salt and pepper. Spoon the potato mixture into a 9x13 inch baking dish. Top with the the remaining 1/2 cup to 1 cup cheddar cheese.
- 3. In a medium bowl, mix together the cracker crumbs, garlic, Worcestershire sauce, and 4 tablespoons butter. Sprinkle the crackers evenly over the potatoes.
- 4. Cover the dish with foil. Transfer to the oven and bake for 30-35 minutes, remove the foil and continue baking another 15 minutes, until the crackers are golden. Serve warm topped with fresh thyme and flaky sea salt.
- 1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.
- 2. Finish as directed above from step 2 on.
Source
Original recipe: View Original
