My brother-in-law’s mother made this ridiculously simple, yet creamy and delectable baked potato casserole that has become a weekly staple in this household. My niece loves to eat it and I like to make it for her since it requires minimal effort. This dish is the perfect accompaniment to any meal, especially on a busy day.
6 starchy potatoes like russet, white or yellow potatoes
1/2 tablespoon of Vegeta (European vegetable based seasoning) or any vegetable seasoning of your choice.
- If your vegetable seasoning does not contain salt, you will need to add at least 1 teaspoon of salt or an amount to your preference for this recipe.
1 tablespoon of olive oil
5 tablespoons of Mexican or Guatemalan crema or crème fraiche thinned with approximately 1 to 2 teaspoons of lime juice or water. You can easily find this at your local supermarket, Amazon or Walmart online.
Preheat the oven to 450F.
Cut 6 potatoes into 1/4 inch thick slices and soak in cold water for 5 minutes to remove excess starch.
Drain and pat dry to remove excess moisture.
Season the potato slices with 1/2 tablespoon of Vegeta and 1 tablespoon of olive oil. Mix to incorporate all the ingredients.
Grease a baking dish with some olive oil. Assemble the potato slices on top of each other. (When I’m particularly lazy, I just toss them into the baking dish and smooth out the top.)
Bake for 30 to 35 minutes covered with aluminum foil until you can pierce through the potatoes with a fork.
Remove from the oven and pour 5 tablespoons of cream evenly over the top of the potatoes.
Bake for another 10 minutes uncovered until the top is golden brown.