This is a unique and ultimate potato casserole made with baby Dutch potatoes and with fresh ginger, garlic, and cilantro. The fried onions on top adds to extra caramelized flavor balancing the spicy Thai chilies. This is creamy, dreamy, buttery, cheesy flavor packed pottao casserole!
There can't be a festive feast without a potato casserole and I am sure you'll agree to it. These are baked in ramekins and the portions are perfect! Whether it is shared or served per person, this makes a delicious and easy dish on the menu! Bake this in a 6X6 dish too instead. Mashing the potatoes to a smooth consistency or chunky mixture is as per preference. Both th ways, this tastes heavenly! Also, this can be made ahead and refrigerated. Just pull out of the oven and bake until the top turns golden! This makes a perfect and delicious side for the holidays!
Every year Melissa's Produce hosts #familybakingchallenge. The recipes are sent out and we share our prepared dish in the blog as well as social media. Cheesy poatao casserole is one of the recipe. I started to make it and realized that I didn't have chipotle powder. I thought to substitute with canned chipotle in adobo sauce but unfortunately, I ran out of it too! But nothing can stop me once I had decided to make it. So in goes Thai chili and ginger in the recipe that were there in the refrigerator. Also, I sauteed onion, garlic, ginger, and Thai chili instead of the onion and garlic powder as the recipe calls for.
Fresh ingredients give bolder flavors and in the time potato cooks, onion and garlic can be chopped and sauteed. Technically in the same time, it is possible to make with fresh ingredients too! So here is my recipe for #familybakingchallenge with my twist added to the base recipe. And, this casserole was loved by everyone!
I am also linking this to Bakeathon 2021, Sundays on Silverado, Whats For Dinner, and Wonderful Wednesday!
Potato 350 g
Salt - 3/4 tsp
Heavy cream- 2 tbsp
Yogurt- 2 tbsp
Butter- 2 tbsp
Oil - 1 tbsp
Onion - 1/3 cup, chopped
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Thai green chile - 5, finely chopped
Cheddar cheese - 1 cup
Freid onions - 4 tsp
Cilantro - 1 tbsp, chopped for garnish
Add the potatoes to a pot of water and bring to boil. Simmer till the potatoes are fork tender. Drain and let it cool.
Heat oil in a pan on medium flame and saute onion, garlic, ginger, and Thai chilies for 3-4 minutes.
Add butter, cream, salt, mustard powder, and the sautted mixture to potatoes. Mash completely or with some chunks. Add the cheese and fold in.
Preheat the oven to 375 degrees F.
Distribute the mixture into four ramekins. Top with fried onions. Bake for 20 minutes till the top turns golden, the cheese melting, and bubbly.
Remove from the oven, cool for 10 inutes. Garnish with cilantro and serve.