Trapani Style Potato Casserole
A delightful blend of comfort and Mediterranean magic perfect for family gatherings.
Ingredients
Main Ingredients
- 2 lbs Russet potatoes Creamy and starchy—perfect for baking.
- 1 large onion Sweet and fragrant, it brings a depth to the dish.
- 2 cloves garlic Minced, for that aromatic burst.
- ¾ cup milk Whole or low-fat, for creaminess.
- ½ cup grated Parmesan cheese An indulgent touch with a savory kick.
- 1 tsp dried oregano For that quintessential Mediterranean flavor.
- to taste Salt and pepper Essential for enhancing all the flavors.
- 1 tbsp olive oil A drizzle for richness (feel free to swap with melted butter for a different flavor profile).
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the Russet potatoes to about ¼ inch thickness.
- In a skillet, heat olive oil over medium heat, add diced onion and minced garlic and sauté until the onion is translucent and garlic is fragrant, about 5 minutes.
- In a large mixing bowl, combine sliced potatoes, sautéed onion-garlic mix, oregano, salt, and pepper. Pour in milk and mix well.
- Transfer half of the potato mixture into a greased 9x13 inch baking dish. Sprinkle half of the Parmesan on top, add the remaining potato mixture, and top with remaining cheese.
Baking
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes or until the top is golden and crispy.
Serving
- Once baked, let the casserole cool for about 10 minutes before serving.
Notes
Feel free to use sweet potatoes for extra nutrients, add spinach or kale for greens, or sprinkle nutmeg or cayenne for flavor enhancement. For best results, slice potatoes uniformly and layer thoughtfully. Broil for the last 2-3 minutes for a golden crust.