cheesy potato casserole
This cheesy potato casserole is a comforting and indulgent dish, perfect as a side or a main course. It features layers of tender potatoes smothered in a creamy cheese sauce, making it a favorite for gatherings and family dinners.
Equipment
- 1 9x13-inch baking dish
- 1 large mixing bowl
- 1 whisk
- 1 grater
- 1 aluminum foil
- 1 oven mitts
Ingredients
- 6 medium potatoes Peeled and sliced thinly (about 2.5 pounds).
- 2 cups shredded cheddar cheese Divided; plus an additional 1 cup for topping.
- 1 cup sour cream
- 1 can cream of mushroom soup (10.5 ounces).
- 1 cup milk
- 1 small onion Finely chopped.
- 3 tablespoons butter Melted.
- to taste salt
- to taste pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika Optional.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, melted butter, finely chopped onion, garlic powder, paprika (if using), salt, and pepper. Whisk until smooth.
- Grease the 9x13-inch baking dish with cooking spray or butter.
- Layer half of the sliced potatoes at the bottom of the greased baking dish.
- Pour half of the soup mixture over the potatoes, followed by half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, soup mixture, and cheddar cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil, sprinkle the additional shredded cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly and the potatoes are tender.
- Remove from the oven and let it sit for about 5-10 minutes before serving.
Notes
You can add cooked bacon or ham to the layers for added protein.
For a bit of a kick, consider adding diced jalapeños or a sprinkle of red pepper flakes.
This casserole can be prepared a day in advance; just cover it tightly and refrigerate until ready to bake. Increase cooking time slightly if baking straight from the fridge.