stanley tucci potato casserole recipe

Written ByJenny Smyth Posted on
stanley tucci potato casserole recipe
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The Best stanley tucci potato casserole recipe

I first tried this Stanley Tucci potato casserole recipe after seeing him make it on his show, and I was hooked from the first bite. It is a simple, comforting dish that feels fancy enough for a holiday dinner but easy enough for a weeknight meal. My kids love the creamy, cheesy top layer, and my husband always asks for seconds.

It is one of those recipes that brings everyone to the table without a lot of fuss. This casserole is made with layers of thinly sliced potatoes, a rich cream sauce, and plenty of Parmesan cheese. The potatoes get tender and soak up all that creamy goodness, while the top gets golden and slightly crispy.

It tastes like a cross between scalloped potatoes and a potato gratin, but it is much simpler to put together. The texture is soft and smooth on the inside with a nice crunch on top, which is my favorite part. What I love most about this recipe is how versatile it is.

You can serve it alongside a roast chicken for a Sunday dinner, or pair it with a simple green salad for a lighter meal. It also works well for potlucks and family gatherings because it holds up nicely and tastes great at room temperature. Plus, potatoes are a good source of vitamin C and potassium, so I feel a little better about serving something so indulgent.

The key to this dish is slicing the potatoes evenly so they cook at the same rate. I use a mandoline slicer to get thin, uniform slices, which makes a big difference. You also want to let the casserole rest for a few minutes after baking so the sauce thickens and it slices cleanly.

It is a straightforward technique that anyone can master, and the results are always impressive.

Stanley Tucci Potato Casserole

Stanley Tucci Potato Casserole

4.8 from 1373 votes

A creamy, cheesy potato casserole with layers of thinly sliced potatoes baked in a rich Parmesan cream sauce. This dish is perfect for family dinners or holiday gatherings and comes together with minimal effort.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into small pieces

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking.
3In a mixing bowl, whisk together the heavy cream, minced garlic, salt, and black pepper until well combined.
4The cream mixture should be smooth and slightly thick.
5Layer half of the sliced potatoes in the prepared baking dish, overlapping them slightly.
6Pour half of the cream mixture over the potatoes, then sprinkle with half of the Parmesan cheese.
7Repeat with the remaining potatoes, cream mixture, and Parmesan cheese.
8Dot the top with the small pieces of butter for extra richness and browning.
9Cover the dish tightly with aluminum foil and bake for 30 minutes.
10Remove the foil and continue baking for another 15 to 20 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
11Let the casserole rest for 10 minutes before serving.
12This allows the sauce to thicken and makes it easier to cut into neat squares.

🔧Equipment

Mandoline slicer or sharp knife
9×13 inch baking dish
Mixing bowl
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 520mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 8g

📝Notes

For a lighter version, you can substitute half and half for the heavy cream. Make sure to slice the potatoes as evenly as possible for even cooking.

Watch Video Of How Stanley Tucci Potato Casserole Works

This Stanley Tucci potato casserole is one of those recipes I turn to again and again because it is reliable and always a hit. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

To reheat, place individual portions in a 350 degree oven for about 10 minutes or in the microwave for 2 minutes, though the oven gives a better texture. For serving, this casserole pairs beautifully with roasted meats, grilled fish, or a simple green vegetable like steamed broccoli.

It also works as a hearty side for brunch alongside eggs and bacon. Whether you are hosting a holiday dinner or just need a comforting side for a weeknight meal, this dish delivers every time.

I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Stanley Tucci Potato Casserole

1. Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate. When ready to bake, add about 10 minutes to the covered baking time since it starts cold.

2. What type of potatoes work best?

Yukon Gold potatoes are ideal because they are creamy and hold their shape well. Russet potatoes also work but may be slightly starchier. Avoid waxy potatoes like red potatoes as they do not soften as nicely.

3. Can I freeze leftovers?

Yes, this casserole freezes well. Let it cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a 350 degree oven until warmed through.

4. How do I get a crispy top?

Make sure to bake uncovered for the last 15 to 20 minutes. The butter on top helps, and you can also broil for 1 to 2 minutes at the end if needed. Watch closely so it does not burn.

5. Can I add other ingredients like ham or cheese?

Absolutely. You can layer in cooked ham, bacon, or sauteed onions between the potato layers. For cheese, Gruyere or cheddar work well in addition to the Parmesan.

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