cheesy potatoes casserole recipe

Written ByJenny Smyth Posted on
cheesy potatoes casserole recipe
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The Best cheesy potatoes casserole recipe

I’ve been making this cheesy potatoes casserole recipe for years, and it’s always a hit with my family and friends. It’s a classic comfort food dish that never fails to satisfy. The combination of tender potatoes, gooey cheese, and savory seasonings is pure magic.

I love how easy it is to make, too – just layer the ingredients in a baking dish and let the oven do the rest. My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with. We like to serve it at family gatherings, potlucks, and even just on a random Tuesday night when we’re feeling like something cozy.

Plus, it’s a great way to get some veggies into our diet – who knew potatoes could be so nutritious? As a bonus, this recipe is super versatile – you can customize it to suit your tastes by adding different herbs, spices, or even some diced ham or bacon if you’re feeling fancy. I’ve made it for holidays, birthdays, and even just as a regular weeknight dinner.

It’s always a crowd-pleaser, and I’m confident your family will love it just as much as mine does. The best part? It’s ridiculously easy to make ahead of time – just assemble the casserole in the morning, pop it in the fridge until dinner time, and bake it off when you’re ready.

This recipe has been a staple in our household for years, and I’m so excited to share it with you today! I hope you enjoy every bite of this delicious cheesy potatoes casserole as much as we do.

Cheesy Potatoes Casserole

Cheesy Potatoes Casserole

4.8 from 742 votes

A creamy and indulgent casserole featuring tender potatoes smothered in a rich cheese sauce, baked until golden and bubbly. This comforting side dish is perfect for holiday dinners or weeknight meals.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

2 lbs russet potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup chopped fresh chives for garnish

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking.
3Place the sliced potatoes in a large pot and cover with cold water.
4Bring to a boil over high heat, then reduce to medium and cook for 5 minutes until slightly tender but not fully cooked.
5Drain the potatoes in a colander and set aside.
6In a medium saucepan over medium heat, melt the butter.
7Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
8Whisk in the heavy cream and milk, then bring the mixture to a gentle simmer.
9Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth.
10Season with salt, pepper, and paprika, then remove from heat.
11Layer half of the parboiled potato slices evenly in the prepared baking dish.
12Pour half of the cheese sauce over the potatoes, spreading it to coat.
13Repeat with the remaining potatoes and sauce, ensuring the top layer is covered with sauce.
14Bake the casserole uncovered for 35 to 40 minutes, until the top is golden brown and the sauce is bubbling around the edges.
15The potatoes should be fork-tender when pierced.
16Let the dish rest for 10 minutes before serving, then garnish with fresh chives.

🔧Equipment

Large pot
Colander
9×13 inch baking dish
Medium saucepan
Whisk
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 520mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese. To save time, you can use frozen hash browns instead of fresh potatoes, but adjust cooking time as needed.

Watch Video Of How Cheesy Potatoes Casserole Works

This cheesy potatoes casserole is always a good idea for any occasion – whether you’re hosting a big gathering or just need something comforting for yourself. To store leftovers safely, let them cool completely before refrigerating within two hours; reheat in the oven at 350°F (175°C) until bubbly and hot through.

You can also freeze individual portions for up to three months; thaw overnight in the fridge before reheating. When serving, consider topping with fresh herbs like parsley or chives for added color and flavor.

❓ Frequently Asked Questions About Cheesy Potatoes Casserole

Q: Can I use different types of cheese in this recipe?

Yes, feel free to mix and match your favorite cheeses for a unique flavor profile! Cheddar and mozzarella work well together for a creamy texture.

Q: Can I make this recipe in advance?

Yes, you can assemble the casserole up to 24 hours in advance and store it in the fridge until baking.

Q: What if I don’t have any heavy cream on hand?

No worries! You can substitute half-and-half or even plain yogurt for an equally rich result.

Q: Can I add some heat to this dish?

Add some diced jalapeños or red pepper flakes for an extra kick!

Q: How long does it take to bake this casserole?

This depends on your oven’s temperature and the size of your casserole dish – generally around 45 minutes to an hour at 375°F (190°C).

Q: Can I use gluten-free breadcrumbs instead of regular breadcrumbs?

Naturally! Gluten-free breadcrumbs work just as well in this recipe.

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