This potato casserole is wonderful.
Simon has basically tweaked a scalloped potato recipe over the years and has settled on the recipe below. It is rich and creamy and meltingly delicious. The quantities I have stated are for a really big casserole dish and can be easily modified if a smaller amount is required.
He uses a mandolin which is the best way of getting uniformly finely sliced potatoes. Also he often uses a bag of frozen ready sliced onions which saves a lot of tears…
The leftovers freeze very well and we store them in 500g boxes in the freezer and serve as a side with fish or chicken or home-made meatballs so always have them at hand…
2 kilograms potatoes finely sliced
2 cans cream of chicken soup
12 slices Swiss cheese
1 tub sour cream
½ a soup can of white wine
4 onions thinly sliced
Panko crumbs for topping
In a large jug mix together the cream of chicken soup, white wine and the sour cream
Finely slice potatoes – using a mandolin is the quickest and best method
Rub a large casserole dish with butter
Lay slices of potato to cover the base of the dish
Top with a layer of finely sliced onions
Continue until layer three then also top with a layer of cheese slices and a generous amount of the soup mixture
Continue layering and on the sixth layer include the cheese and cover the entire casserole with the remaining soup mixture.
Top with panko crumbs and a sprinkling of paprika
Bake in a 180c fan-forced oven for around 2 hours or until a skewer pierces them easily
If the top looks like it is getting too brown, cover with foil to prevent it burning.
Bon Appetit! 🙂