Ah, Cheesy Potato Casserole—warm, creamy, and loaded with gooey cheese. Perfect as a side or even a main dish! Here’s a classic recipe:
Ingredients (serves 4–6)
- 4 cups diced potatoes (about 4 medium potatoes)
- 1 cup shredded cheddar cheese (or mix cheddar & mozzarella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk
- ½ cup sour cream or cream cheese
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Optional topping: ½ cup crushed crackers or breadcrumbs mixed with 1 tbsp melted butter
Instructions
1. Preheat the oven
- Preheat to 375°F (190°C).
- Grease a 9×9-inch baking dish.
2. Prepare the potatoes
- Peel (optional) and dice potatoes into ½-inch cubes.
- Boil potatoes in salted water for 8–10 minutes until slightly tender but not fully cooked. Drain.
3. Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Add onions and garlic, sauté 2–3 minutes until soft.
- Stir in milk and sour cream, then add ¾ cup of shredded cheese. Stir until smooth.
- Season with salt, pepper, and paprika.
4. Assemble the casserole
- Combine boiled potatoes with cheese sauce in the baking dish.
- Sprinkle the remaining ¼ cup cheese on top.
- Optional: sprinkle crushed crackers or breadcrumbs on top for a crunchy topping.
5. Bake
- Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
6. Serve
- Let sit 5 minutes before serving.
- Pairs well with roasted meats, chicken, or a fresh salad.
I can also give a “dump-and-bake” version using frozen hash browns that’s faster but just as cheesy and comforting.
Do you want me to give that version too?
