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Cheesy Potato Casserole

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A cozy, family-friendly side dish featuring sliced potatoes baked in a creamy, cheesy sauce that turns golden on top and is soft inside.

Ingredients

Scale
  • 2 1/2 pounds Yukon Gold or russet potatoes, washed and sliced 1/8–1/4 inch thick
  • 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)

Instructions

  1. Preheat oven to 375°F (190°C) and prepare a greased 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 for 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 for 35–40 minutes. Remove foil and bake for an additional 10–15 minutes until the top is golden and potatoes are tender when pierced. Let rest for 10 minutes before serving.

Notes

Leftovers reheat well. Can be assembled ahead of time and refrigerated for up to 24 hours.

Nutrition

Find it online: https://recipesunfolded.com/cheesy-potato-casserole-sliced-potatoes/

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