Creamy Potato Casserole Dish (Printable Format)
Layers of tender potatoes with creamy cheese sauce baked to golden perfection for hearty family dinners.
# What You Need:
→ Vegetables
01 - 3.3 lbs russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, finely chopped
→ Dairy
03 - 2 cups shredded cheddar cheese (200 g)
04 - 1 cup whole milk (8 fl oz)
05 - 1 cup heavy cream (8 fl oz)
06 - 3 tablespoons unsalted butter (45 g)
→ Pantry
07 - 2 tablespoons all-purpose flour (15 g)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon ground nutmeg (optional)
→ Toppings (optional)
12 - 1/4 cup grated Parmesan cheese (25 g)
13 - 2 tablespoons chopped fresh chives or parsley
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onions and cook until softened, about 3 to 4 minutes.
03 - Stir in flour and cook, stirring constantly, for 1 minute.
04 - Gradually whisk in milk and heavy cream. Bring to a simmer, then add salt, pepper, garlic powder, and nutmeg. Cook until thickened, 3 to 4 minutes.
05 - Remove from heat and stir in 1.5 cups shredded cheddar cheese until melted and smooth.
06 - Arrange half the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes.
07 - Layer the remaining potatoes and pour the remaining cheese sauce on top.
08 - Sprinkle the remaining 0.5 cup cheddar cheese and Parmesan cheese over the top.
09 - Cover with aluminum foil and bake for 40 minutes.
10 - Remove foil and bake an additional 20 minutes until golden and bubbling.
11 - Allow to rest for 10 minutes before garnishing with chopped chives or parsley and serving.
# Expert Suggestions:
01 -
- It feeds a crowd without requiring you to babysit the stove the whole time.
- The flavors get better as it sits, so you can actually prep it ahead and forget about it until baking time.
- Somehow it feels fancy enough for company but so easy you'll make it on random Tuesdays too.
02 -
- Slice those potatoes consistently thin, or you'll end up with some still crunchy while others turn to mush.
- Don't skip the resting time at the end—I learned this the hard way when I cut into one right out of the oven and it collapsed into a creamy puddle.
- Taste your sauce before the potatoes go in; it should taste a bit too salty on its own since potatoes are bland.
03 -
- Use a mandoline or the slicing blade on your food processor to get those potatoes paper-thin and consistent—it's a game changer and makes the whole dish cook evenly.
- Make sure your cream sauce is actually simmering when you make it; this cooks out any floury taste and thickens it properly so it doesn't end up watery once the potatoes release their moisture.