Description
A creamy and cheesy potato casserole that’s perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1 cup heavy cream (or milk for a lighter option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup butter, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- 1/2 cup breadcrumbs (optional, for a crunchy topping)
- Fresh chives or parsley for garnish (optional)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the melted butter, sour cream, heavy cream, chopped onion, minced garlic, salt, pepper, and paprika. Mix well until all ingredients are fully blended.
- Grab your thinly sliced potatoes and fold them gently into the creamy mixture.
- Prepare an oven-safe casserole dish by greasing it lightly with butter.
- Transfer half of the potato mixture into the dish, spreading it evenly. Layer half of the shredded cheddar cheese on top.
- Pour the remaining potato mixture over the cheese layer, then top with the rest of the cheddar cheese.
- If using breadcrumbs, sprinkle them generously over the cheese layer.
- Cover the casserole with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes or until the top is bubbling and golden brown.
- Once it’s done, let the casserole rest for about 10 minutes before serving.
Notes
Consider using Yukon gold potatoes for a creamier texture or Greek yogurt as a healthier alternative for sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg