I’ve definitely made this casserole before, but this is the most successful version of it that I have made. I did a better job with the chopping of onions and grating of potatoes, which really helped with everything cooking through and and the overall texture of the casserole. The big thing too was how much pepper I added. It was the right dose of seasoning for the potatoes, especially when you consider that there was no other spice in the dish. It needed some more cheese, but I think that was the only problem I had.
It came paired with some steamed vegetables. I am ever a fan of radishes, cauliflower and broccoli, so they were also a winner. I went heavy on the seasoning there too, and it certainly paid off. It’s a comfort food type of meal, but this time, I made it with enough flavor that it was a bit elevated.
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