Cheesy Potato Casserole
This Cheesy Potato Casserole is a creamy, cheesy, and comforting dish perfect for family dinners or holiday gatherings. It’s easy to make with simple ingredients and delivers rich, satisfying flavor.
Servings: 6 servings
Ingredients
- 4 cups peeled and thinly sliced potatoes Yukon Gold or Russet work best
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 cup plain yogurt or use sour cream for extra tanginess
- 1 cup milk whole or 2%
- 3 tablespoons unsalted butter melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional, for a subtle smoky flavor
- 1/4 cup chopped fresh parsley for garnish
- 1/2 cup panko breadcrumbs for topping
Instructions
Step 1: Prepare Your Ingredients
- Start by peeling and thinly slicing your potatoes into uniform pieces. This ensures they cook evenly. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish with butter or oil. Finely chop the onion and mince the garlic, then shred both the cheddar and mozzarella cheeses.
Step 2: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to create a roux, which will thicken the sauce. Slowly whisk in the milk and continue stirring until the mixture thickens, about 3-5 minutes. Remove from heat and stir in the plain yogurt, salt, pepper, smoked paprika, half of the shredded cheddar, and half of the mozzarella cheese. Mix until smooth and creamy.
Step 3: Assemble the Casserole
- In a large bowl, combine the sliced potatoes, chopped onion, minced garlic, and the cheese sauce. Toss everything gently to ensure all the potato slices are coated with the cheesy mixture. Transfer this mixture into the prepared casserole dish, spreading it evenly.
Step 4: Add the Topping
- Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top of the casserole. Then, sprinkle the panko breadcrumbs to create a crispy, golden crust once baked.
Step 5: Bake
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Step 6: Garnish and Serve
- Once baked, let the casserole cool for a few minutes. Garnish with chopped fresh parsley to add a pop of color and freshness. Serve warm as a comforting side dish alongside your favorite mains.
Equipment
- 9x13 inch casserole dish
- Medium Saucepan
- Large Bowl
- Whisk
Notes
Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bite. Slice potatoes evenly for uniform cooking. For extra flavor, sauté onions and garlic before mixing. Don't skip the panko breadcrumb topping for a crunchy texture. Add Parmesan cheese to the topping for deeper flavor. Use whole milk for richer sauce or 2% for lighter. Let casserole rest 10 minutes after baking to set. Variations include adding jalapeños for spice, fresh herbs for fragrance, cooked ground meat for protein, vegetables for nutrition, or using different cheeses. Gluten-free substitutions can be made for flour and breadcrumbs. Store leftovers refrigerated up to 3 days; reheat covered in oven or microwave. The casserole can be assembled ahead and baked later with extra baking time if chilled. It also freezes well for up to 3 months.