Now that the holiday season is over, we’re all well back to the general day-in, day-out routine. While it can be kind of a drag when the holiday high is over, solace can be found in remembering the good times we had over them.

For me, one of these good times was the Thanksgiving and Christmas feasts. My roommates and I had a potluck-style, pre-Thanksgiving feast. My dish was some killer cheesy potato casserole that was some of the best I ever tasted.

After the meal, I fired up a bowl and raided the fridge for left-overs. The first thing I went for was the cheesy potato casserole, and of course since I had just smoked, the potatoes tasted amazingly creamy and delicious, and I knew I had to share the recipe.

What’s even better, you can easily make this casserole a marijuana infused recipe! Instead of regular butter, however, you can use cannabutter.

Here’s What You Need:

½ to 1 stick of cannabutter (depending on desired potency)

2 cups grated sharp white cheddar cheese

1 shallot, minced

3 medium size potatoes, peeled and cut into thin slices

¼ cup grated parmesan

½ yellow onion, diced

2 cups heavy cream

1 clove garlic, minced

Kosher salt and freshly ground pepper

How to Make Medicated Cheesy Potato Casserole:

Preheat the oven to 375°F. Grab a baking dish and butter the inside all over, then sprinkle a bit of the shallot over it.

In a saucepan, add the heavy cream, the rest of the shallot, garlic, some onions, and some salt and pepper to taste. Turn the heat on to medium and allow the mixture to simmer until it begins to thicken up.

In the baking dish, layer a third of the potatoes down, cover with some cheddar, parmesan cheese, and onions. Repeat this until all the ingredients are used up, but save a little cheese. You can add a little bit of cannabutter to each layer.

Then, pour the hot liquid all over the potatoes, add the rest of the cheese, and cover with foil. Throw it in the oven and bake it for one hour. After an hour, remove the foil and bake for another 15 minutes until the cheese is nice and golden brown. You could also turn on the broiler and toast the top of the casserole, which is what I did.

Once it’s nice and toasted, let it stand for a few minutes to cool. During this time it might be a good idea to take a couple hits and admire the bubbly cheesy goodness that you are about to enjoy. Depending on how many potatoes you used, this recipe will yield about six servings.

A quick guide on how to make cannabutter (more detailed guide here or alternatively, with a crock pot):

First: grind up the herb as fine as it can get. This will make the infusion process more efficient. You’ll also want to use at least five grams. Anything else probably will not be potent enough. A general rule is that 4 sticks of butter (1 pound) will absorb 1 ounce of cannabis.

Second: melt butter over low heat so it doesn’t burn. Use butter proportionate to the amount of herb. Let this simmer on low for about 45 minutes, stirring frequently.

Third: strain the butter into a bowl or some kind of sealing dish if you want to use it later. Use a spoon to smash the herb against the bowl so that every last bit of butter is squeezed out. Refrigerate or use immediately.

Check out other posts from Weedist’s Great Edibles Recipes series!