¼teaspoondried parsley(or ½ teaspoon chopped fresh)
3cans(15-oz each) READ German Potato Salad
3tablespoonpanko bread crumbs
Heat oven to 375ºF.
In a medium saucepan over medium heat, melt butter and flour together. Whisk in milk, salt and garlic powder and increase heat to medium-high. Bring to a simmer, stirring constantly. When milk thickens after about 2 minutes, stir in Parmesan and 1 cup sharp cheddar.
Remove from heat and stir until cheese is melted and mixture is smooth. Stir in thyme and parsley. Gently stir in the cans of READ German Potato Salad.
Transfer mixture to a 2½-to-3 quart baking dish. Arrange some potato slices in rows of shingles on top if desired.
Bake casserole until heated through and bubbling, 25 to 30 minutes. Heat broiler to high.
Top casserole with remaining ½ cup of shredded sharp cheddar and bread crumbs. Place under the broiler and cook until top is dark golden and bread crumbs are getting crisp, 1 to 2 minutes.
Serve hot, topped with extra herbs if desired.
Save time by using READ German Potato Salad in cans. This cuts your prep time in half for a cheesy potato casserole side dish.