Holiday Potato Casserole with Gouda, Garlic, and Thyme
Appears in Cook's Illustrated November/December 1999
We wanted a casserole that featured the flavor of potatoes, yet was still rich and elegant enough for a holiday side dish.
WHY THIS RECIPE WORKS
For a potato casserole recipe that would showcase the potatoes instead of the dairy and complement, not overwhelm, the other dishes on the table, we used a mix of russet (for denseness and flavor) and Yukon Gold (for succulence) potatoes. W...