Cannabis Potato Casserole
Cannabis Potato Casserole
Time: 1.5 hours
What do you get when you combine cheese, potatoes, cream, and a hefty cannabis dose? This Cannabis-infused Potato Casserole. If this isn’t taking comfort food to the next level, we don’t know what would. Big enough to feed a crowd, each serving will deliver mellow vibes and deep relaxation. What more could you ask out of a Potato Casserole?
Ingredients
- 3 lb russet potatoes, peeled, cut into ¼ inch slices
- 1 tbsp salt, plus 2 tsp
- 6 large egg yolks
- 1 cup heavy cream (room temperature)
- 1/4 cup Cannabutter
- 8 oz cheddar cheese grated
- 2 oz parmesan cheese grated
- 1/2 tsp cracked pepper
Equipment
- Large pot
- Dutch oven
- Potato masher
Directions
- In well-salted water (1 tbsp of salt), bring peeled, sliced potatoes to a boil. Boil until just tender but not falling apart, about 8 minutes.
- Drain. Set aside.
- Add all remaining ingredients into a dutch oven, including the remaining 2 tsp of salt.
- Mix until well combined.
- Spoon potatoes into Dutch Oven. Using the spoon, mix gently spread out as much as possible to get all potatoes under the sauce.
- Cover and refrigerate until ready to bake.
- Preheat the oven to 375°F.
- Bake covered for 45 minutes. Remove cover, and broil on high until the top is bubbly and golden about 5 minutes.
- Allow to cool for at least 10 minutes before serving.
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