Potato Casserole

Why You’ll Love This Recipe

This casserole combines creamy, cheesy potatoes with a crisp, flavorful topping for a delicious contrast of textures. It’s easy to prepare and can feed a crowd, making it ideal for family dinners, holidays, or potlucks. The blend of cheeses and creamy soup creates a rich and satisfying dish that’s sure to be a crowd-pleaser.

Ingredients

• 4-5 large potatoes, peeled and sliced thinly
• 1 medium onion, finely chopped
• 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
• 1 cup sour cream
• 1 can cream of chicken soup (or cream of mushroom for a vegetarian version)
• ½ cup milk
• ¼ cup melted butter
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (optional, for extra flavor)
• 1 cup cornflakes or crushed Ritz crackers (for topping)
• 1-2 tablespoons melted butter (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine sour cream, cream of chicken soup, milk, melted butter, salt, and pepper. Mix well.
3. Layer half of the sliced potatoes in the baking dish. Sprinkle half of the chopped onions and half of the shredded cheese over the potatoes.
4. Pour half of the sour cream mixture evenly over the layers. Repeat with remaining potatoes, onions, cheese, and sour cream mixture.
5. In a small bowl, mix cornflakes or crushed crackers with 1-2 tablespoons melted butter and Parmesan cheese if using. Sprinkle evenly over the top of the casserole.
6. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes, or until potatoes are tender and the topping is golden and crispy.
7. Let the casserole cool for a few minutes before serving.

Servings and Timing

Serves 6-8 people.
Preparation time: 20 minutes
Cooking time: 1 hour

Variations

• Mix in chopped green onions or chives for a fresh, mild onion flavor.
• Substitute sour cream with Greek yogurt for a tangier taste.
• Use sweet potatoes instead of regular potatoes for a different twist.
• Top with crushed fried onions instead of cornflakes or crackers for extra crunch.

Storage/Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. The topping may lose some crispiness upon reheating.

FAQs

Can I prepare this casserole ahead of time?

Yes, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

Can I use fresh cream instead of sour cream?

Sour cream adds tanginess and creaminess; fresh cream can be used but will alter the flavor slightly.

How do I keep the potatoes from being mushy?

Slice potatoes evenly and avoid overcooking; cover with foil while baking to retain moisture.

Can I make this casserole vegetarian?

Use cream of mushroom soup and skip any meat additions for a vegetarian version.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

What’s the best type of potato to use?

Russet or Yukon Gold potatoes work best for their texture and flavor.

Can I add other vegetables?

Yes, bell peppers, peas, or corn can be mixed in for added color and nutrition.

Can I use shredded mozzarella only?

Yes, but cheddar adds a sharper flavor and better melting quality.

How do I get the topping extra crispy?

Broil the casserole for 2-3 minutes after baking, watching closely to avoid burning.

Is this recipe gluten-free?

It depends on the soup and topping used; check labels or substitute with gluten-free alternatives.

Conclusion

Cheesy Potato Casserole is a classic comfort food that combines creamy, cheesy layers with a crunchy topping for a satisfying dish everyone will love. Easy to prepare and versatile, it’s perfect for weeknight dinners, holiday meals, or potlucks. Customize it with your favorite ingredients and enjoy a hearty, delicious side that pairs well with a variety of main dishes.

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