Cheesy Potato Casserole (with sliced potatoes)

Cheesy Potato Casserole makes a cozy, family-friendly side that feels like comfort in a dish. Sliced potatoes baked in a creamy, cheesy sauce turn golden on top and soft inside perfect for weeknights, potlucks, or holiday tables.

Try a hearty stew pairing if you want a full meal alongside this casserole.

What makes this casserole a weeknight winner

This recipe sings when you want simple cooking with big results. It uses pantry staples and a short prep time to deliver rich, familiar flavors. The layered slices hold their shape, so you get tender potato rounds with pockets of melted cheese in every bite. It fits cold-weather dinners as well as casual family meals, and it scales easily for guests.

A rich stew idea makes for an easy, complete dinner to serve with the casserole.

Reasons you’ll fall for it

The first reason is flavor: sharp cheddar, a dash of onion and garlic, and a little butter create a warm, savory profile that comforts everyone at the table. The creamy sauce clings to thin potato slices so each forkful feels indulgent without being fussy.

The second reason is speed and ease: slice, layer, and bake. No fancy skills required. You can assemble ahead, refrigerate, and bake when you’re ready. Leftovers reheat well, too, which means less work the next day.

Ingredients, swaps, and a small twist

Here’s what you’ll need and how to adapt the dish for different needs. The list focuses on fresh potatoes and common dairy staples for creamy texture and savory flavor.

Core ingredients for this casserole

• 2 1/2 pounds potatoes, washed and sliced 1/8–1/4 inch thick (Yukon Gold or russet)
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups milk (whole or 2%)
• 1/2 cup heavy cream (or extra milk)
• 2 cups shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan (optional)
• 1 teaspoon salt, 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or fresh, chopped
• 1/2 cup breadcrumbs or crushed crackers for topping (optional)

Dietary swaps that keep flavor

• Dairy-free: use unsweetened oat or soy milk plus a plant-based butter and vegan shredded cheese.
• Lower fat: replace heavy cream with plain Greek yogurt stirred in after removing from heat, or double the milk and skip cream.
• Gluten-free: use gluten-free breadcrumbs or omit the topping and sprinkle extra cheese before baking.
• Add protein or veggies: folded-in cooked mushrooms or a layer of steamed green beans add texture.

Optional small twist

For a crunchy top, mix panko with a tablespoon of melted butter and sprinkle over the cheese during the last 10 minutes of baking.

Serve with a veggie-forward main when you want a lighter protein option.

Step-by-step: making the casserole

Follow these steps for reliable results and a golden finish.

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat butter in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook 30 seconds.
3. Stir in milk and cream. Warm until just below simmering. Remove from heat and mix in 1 1/2 cups of the cheddar and Parmesan until melted. Season with salt, pepper, and thyme.
4. Layer sliced potatoes in the dish, overlapping slightly. Pour some cheese sauce over each layer to coat. Repeat until potatoes are used and sauce covers the top. Sprinkle remaining cheddar and breadcrumbs.
5. Cover loosely with foil and bake 35–40 minutes. Remove foil and bake 10–15 minutes until top is golden and potatoes are tender when pierced. Let rest 10 minutes before serving.

Step	Details
1	Preheat oven to 375°F (190°C) and prepare a greased baking dish.
2	Make the cheese sauce by warming milk and cream and stirring in cheese off the heat.
3	Layer potatoes, pour sauce, top with cheese and breadcrumbs, and bake covered then uncovered.

For a richer, creamier result use a mix of cheeses. If you want meaty notes, serve it next to a savory beef pasta like this cheesy garlic butter linguine.

Texture, timing and tools

• Use a mandoline or a very sharp knife for even slices.
• Thin slices (about 1/8 inch) cook faster and create creamier layers. Thicker slices need more bake time.
• Covering during most of baking helps the potatoes steam through. Remove the cover to brown the top.

Keeping it fresh and warming it back up

Store the casserole covered in the fridge for up to 4 days. For longer storage, freeze portions in airtight containers for up to 3 months.

How to keep it best

Cool the dish before covering. Store in shallow containers to chill faster and prevent sogginess.

Reheating without losing flavor

Reheat single portions in a 350°F (175°C) oven for 15–20 minutes or in a toaster oven until warmed through. Microwave reheating works for quick meals, but crisp up under the broiler for a minute if you like a crunchy top.

You’ll want to make it again

This dish plays well with leftovers and small changes. Swap cheeses, add herbs, or tuck in vegetables — it always bounces back to comfort-food form.

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FAQs

Can I use frozen potatoes?

Yes, but thaw and pat dry first. Frozen slices hold more water, so drain excess moisture and expect a longer bake time.

Can I assemble the casserole ahead of time?

Absolutely. Assemble, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the covered bake time if starting cold from the fridge.

Is there a gluten-free option?

Yes. Use gluten-free breadcrumbs or skip the topping and add extra cheese for a golden finish.

Can I freeze the whole dish?

You can freeze the uncooked assembled casserole for up to 3 months. Defrost overnight in the fridge and add 10–20 minutes to the bake time.

A few small touches fresh thyme or a final sprinkle of chives make this Cheesy Potato Casserole feel special without extra fuss. It’s forgiving, friendly to swaps, and a reliable hit for many meals.

Final Thoughts

If you like quick, dishes, you might also enjoy Cheesy Baked Tennessee Onions for a faster take on a similar comfort classic.