Creamy Potato and Rice Casserole with Cheesy Topping

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

3.Stir in the uncooked rice, dried thyme, paprika, salt, and pepper, cooking for an additional 2 minutes to toast the rice slightly.

4.Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover, allowing it to simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.

5.In a large baking dish, layer half of the sliced potatoes evenly across the bottom. Pour half of the rice mixture over the potatoes, then sprinkle with half of the cheddar cheese.

6.Repeat the layers with the remaining potatoes, rice mixture, and top with the remaining cheddar cheese and Parmesan cheese.

7.Drizzle the heavy cream evenly over the top of the casserole to add creaminess.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

9.Let the casserole cool for a few minutes before serving. Enjoy your comforting dish!