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Savory Candy Potato Casserole Recipe |

This vacation season, skip the standard marshmallow-topped casserole and serve this Savory Candy Potato Casserole for a change of tempo.


  • 5 kilos candy potatoes (5 to six giant potatoes)
  • 1 giant (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)
  • 1/3 cup entire milk
  • 2 giant eggs, crushed
  • 1 1/2 teaspoons chopped contemporary sage
  • 1/4 teaspoon floor nutmeg
  • 1 cup unsalted butter, melted, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1 1/2 cups pecan halves, roughly chopped
  • 1 1/2 cups coarsely floor day-old sourdough breadcrumbs (2 1⁄2 oz.)
  • 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)
  • 1 teaspoon Chopped contemporary flat-leaf parsley


  1. Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven till very tender when pierced with a knife, about 1 1⁄2 hours. Cool half-hour. Peel and discard potato skins.
  2. Stir collectively potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork till principally clean. Pour combination right into a frivolously greased 13- x 9-inch baking dish.
  3. Mix pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan combination in a good layer over potato combination.
  4. Bake, uncovered, at 350°F till topping is golden brown, 28 to half-hour. Sprinkle with parsley.

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