This hearty casserole may also be baked in a 13 x 9-inch baking dish. The baking dish with the potatoes can be covered with plastic and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes.
- 4 pounds russet potatoes (about 8 medium), peeled and cut into 1-inch chunks
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- 4 large eggs
- 1/4 cup finely chopped fresh chives
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees F. Bring the potatoes and water to cover by 1 inch to a boil in a large pot over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes.
Heat the half-and-half, broth, butter, garlic, mustard and salt in a saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
Drain the potatoes and transfer them to a large bowl. With an electric mixer on medium-low speed, beat the potatoes, slowly adding the half-and-half mixture until smooth and creamy, about 1 minute. Scrape down the bowl; beat in the eggs 1 at a time until incorporated. Fold in the chives.
Transfer the potato mixture to a greased 2-quart gratin dish. Use a fork to make a peaked design on the potatoes. Bake until the potatoes rise and brown, about 35 minutes. Let cool 10 minutes. Serve.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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