Go Back
To make a cheesy potato casserole, gather these items: - 4 large russet potatoes, peeled and thinly sliced - 2 cups sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1 cup sour cream - 1 cup heavy cream - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried thyme - ½ teaspoon salt - ½ teaspoon black pepper - ½ cup green onions, chopped (for garnish) - 1 cup breadcrumbs (for topping) - 2 tablespoons butter, melted When measuring, use dry and liquid measuring cups. For dry ingredients like cheese, scoop and level. For liquids, check the measurement at eye level to avoid spills. Remember, accuracy is key for the best taste. If you don’t have a scale, a cup is a good guide for volume. Cheese makes the dish sing. While sharp cheddar and mozzarella are classic, you can mix it up. Try gouda for a smokier flavor or pepper jack for a bit of heat. Cream cheese can add a rich texture. Feel free to experiment and find your favorite blend. Cheese is flexible and can make this dish your own! Don't forget to check the Full Recipe for more ideas. Start by peeling the russet potatoes. Then, slice them thinly. Aim for uniform slices. This helps them cook evenly. After slicing, soak them in cold water. This step removes excess starch. It also keeps them from browning. Drain the potatoes and pat them dry with a towel. In a large bowl, combine the sour cream and heavy cream. Add the chopped onion, minced garlic, paprika, thyme, salt, and pepper. Stir until everything mixes well. This creamy blend will add rich flavor. It makes the casserole creamy and dreamy. Grease a 9x13 inch baking dish to prevent sticking. Begin by layering half of the sliced potatoes. Spread them evenly across the dish. Next, pour half of the cream mixture over the potatoes. Then, sprinkle half of the cheddar and mozzarella cheese on top. Repeat this process with the remaining potatoes and cream. Finally, add the last of the cheese. For the topping, mix breadcrumbs with melted butter. Sprinkle this mixture evenly over the casserole. It creates a crunchy layer. Cover the dish with foil and bake at 375°F for 45 minutes. Remove the foil and bake for another 15-20 minutes. The top should be golden brown, and the potatoes tender. Let it sit for about 10 minutes before serving. This allows the flavors to meld. Garnish with chopped green onions for a fresh touch. You can find the full recipe in the previous sections. To get that creamy, dreamy texture, use a mix of cheeses. Sharp cheddar gives flavor, while mozzarella adds stretch. Slice the potatoes thinly, about 1/8 inch thick. This ensures they cook evenly. Layer the potatoes and cream mixture well for a smooth bite. If you prefer a crunch, add more breadcrumbs on top. You can swap out some ingredients for a twist. If you want lighter options, use Greek yogurt instead of sour cream. For a richer flavor, try using gouda cheese instead of cheddar. You can also use any type of potato, like Yukon gold, for a buttery taste. If you're dairy-free, nut milk and dairy-free cheese work well. Cooking time may vary based on your oven. If you’re using a glass dish, start checking the casserole 10 minutes early. If the potatoes are not tender after the first bake, cover the dish and bake longer. For a crispier top, broil it for a few minutes at the end, but watch it closely. Remember, you want the top golden, not burnt. {{image_2}} You can add protein to your cheesy potato casserole for extra flavor. Bacon or ham works great. Just cook the bacon until crispy. Then, chop it into small pieces. If you prefer ham, use diced pieces instead. Mix the protein into the cream mixture or layer it between the potatoes. This will make each bite more hearty and satisfying. Cheese makes this dish special. While cheddar and mozzarella are classic, you can try different cheeses. Gouda adds a rich, smoky flavor. Swiss cheese gives a nutty taste. You can also mix in some cream cheese for extra creaminess. Experiment with your favorite cheeses. Each combo will give your casserole a new twist. You can still enjoy this dish if you follow a vegetarian or dairy-free diet. For a vegetarian option, skip the meat and use vegetable broth instead of heavy cream. You can also replace sour cream with a dairy-free version. Coconut cream or cashew cream works well. This way, you keep the dish creamy and delicious without dairy. After your cheesy potato casserole cools, store it in an airtight container. This helps keep it fresh. You can also cover the baking dish tightly with plastic wrap or aluminum foil. Leftovers last in the fridge for about 3 to 5 days. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20 minutes or until it’s hot throughout. In the microwave, use a microwave-safe dish. Heat on high for 2 to 3 minutes, stirring halfway through. You can freeze the casserole before or after baking. If freezing before baking, wrap it tightly in plastic wrap, then foil. Label it with the date. It can last up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed. If you freeze it after baking, let it cool completely first. Reheat it in the oven or microwave from frozen, adding extra time as needed. For the full recipe, check the earlier section. Bake your cheesy potato casserole for about 45 minutes covered. After that, remove the foil and bake for another 15 to 20 minutes. This helps the top get golden and crispy. Check the potatoes with a fork. They should be soft and tender. Yes, you can prepare this casserole ahead of time. Just follow the recipe steps and layer everything in the dish. Cover it well and place it in the fridge. You can bake it the next day. Just add a few extra minutes to the baking time if it's cold. Cheesy potato casserole goes well with many sides. Try a fresh green salad for some crunch. You can also serve roasted vegetables for extra flavor. Grilled chicken or steak can make it a full meal. Don’t forget a nice bread roll to soak up all that cheesy goodness! You learned about making a cheesy potato casserole, from ingredients to storage. We explored cheese choices and tips for the best texture. Don't forget the fun variations or how to adjust for special diets. This dish is adaptable for any meal. Remember to store leftovers properly and reheat them well. Now, you can impress anyone with your new culinary skill. Enjoy making this tasty dish!

Cheesy Potato Casserole

Discover the ultimate comfort food with this Cheesy Potato Delight Casserole! Loaded with layers of creamy potatoes, sharp cheddar, and mozzarella, this dish is perfect for family gatherings or cozy nights in. Easy to prepare and irresistibly tasty, it's sure to become a favorite. Ready to impress your friends and family? Click to explore this mouthwatering recipe and bring cheesy goodness to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and thinly sliced

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup sour cream

1 cup heavy cream

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon black pepper

½ cup green onions, chopped (for garnish)

1 cup breadcrumbs (for topping)

2 tablespoons butter, melted

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

    In a large mixing bowl, combine the sour cream, heavy cream, minced garlic, chopped onion, paprika, thyme, salt, and black pepper. Mix until well combined.

      Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish.

        Spread half of the cream mixture over the potatoes, followed by half of the cheddar and mozzarella cheeses.

          Repeat the layers with the remaining sliced potatoes, cream mixture, and top with the remaining cheese.

            In a small bowl, combine the breadcrumbs with the melted butter and sprinkle evenly over the top of the casserole.

              Cover the baking dish with aluminum foil and bake for 45 minutes.

                Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

                  Once done, take it out of the oven and let it sit for about 10 minutes before serving.

                    Garnish with chopped green onions before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8