This potato casserole recipe has a way of turning simple ingredients into a crowd-pleasing dish! Layers of soft potatoes, creamy sauce, melted cheese, and a crispy topping make it the ultimate comfort food for any season.
A Note From Kristen
This casserole is a family favorite and a recipe I return to again and again. It’s one of those dependable dishes I make when I want something simple yet undeniably special, with tender potatoes and plenty of melted cheese in every bite. While I occasionally adjust it based on what I have on hand, the method itself is solid and consistently delivers rich, comforting results. After many rounds of testing, this version stands out as the one that’s reliably delicious every time. I hope you enjoy it, too. Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Cheesy Potato Casserole
01
COOK ONION
Preheat the oven to 375°F and grease a 9×13-inch baking dish. Melt the butter in a saucepan over medium heat, then cook the onion until softened. Add the garlic and cook for about 1 minute, stirring frequently.
02
MAKE SAUCE
Sprinkle in the flour and whisk until a smooth paste forms. Gradually whisk in the milk, then cook while whisking until thickened. Add the mustard, salt, paprika, pepper, and 1 cup of cheddar, stirring until smooth.
03
LAYER
Arrange half of the Yukon Gold slices in the prepared baking dish and spoon half of the sauce over the top. Repeat with the remaining potatoes and sauce, then sprinkle with the remaining cheddar and the Parmesan.
04
TOP
Toss the breadcrumbs with oil or butter and sprinkle them evenly over the casserole. Cover with foil and bake for 40 minutes.
05
BAKE
Remove the foil and bake for another 20 minutes, until the top is golden and bubbly.
06
SERVE
Let the casserole rest for 10 minutes before serving. Enjoy!
Serving Ideas
- Pair with roasted vegetable medley, sauteed beet greens, roasted Brussels sprouts, or chickpea salad.
- Pair with eggs or tofu scramble to serve brunch-style.
- Serve alongside a vegan meatloaf, vegetarian roast, or stuffed acorn squash.
- Sprinkle with chopped parsley, green onions, or a drizzle of hot sauce.
Kristen’s Top Tips
- Yukon golds are perfect for this recipe since they deliver the best balance of texture between waxy and starchy. However, you can also use other potatoes, such as russet or fingerling potatoes.
- Use a mandoline or a sharp knife to slice the fresh potatoes evenly so they cook at the same rate.
- Use warm milk instead of cold milk to make a smoother, glossier roux.
- Great flavor variations of this recipe include:
- Adding sliced jalapeños or cayenne pepper (if you like a bit of spice!).
- Mixing in lightly steamed broccoli florets between the layers.
- Using a combination of sweet potatoes and Yukon Golds.
Potato Casserole Recipe
An easy, cheesy potato casserole recipe made with simple ingredients. Creamy, comforting, and perfect for holidays or weeknights.
Author: Kristen Wood
Servings: 8 servings
Prep Time: 15minutes Cook Time: 1hour hour Total Time: 1hour hour 15minutes
Course: Side Dish Cuisine: AmericanDiet: Gluten Free, Vegetarian
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour gluten-free if necessary
- 2 cups milk or half-and-half
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/2 cup grated parmesan vegetarian/rennet-free if necessary
- 1/2 cup breadcrumbs or crushed crackers gluten-free if necessary
- 2 tablespoons extra virgin olive oil or melted butter
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish and set aside.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until soft. Stir in garlic and cook another minute.
- Sprinkle in the flour and then whisk until it forms a paste. Slowly whisk in the milk. Cook, whisking, until thickened. Stir in mustard, salt, paprika, pepper, and 1 cup of cheddar until smooth.
- Layer half the Yukon Gold slices in the baking dish. Pour half the sauce over them. Repeat with remaining potatoes and sauce. Top with remaining 1/2 cup cheddar, and the parmesan cheese.
- Mix the breadcrumbs with oil or butter. Sprinkle evenly over the top. Cover with foil and bake for 40 minutes. Uncover and bake 20 minutes more, until golden and bubbly.
- Rest 10 minutes before serving. Enjoy!
Notes
Storage and Reheating
Let the leftovers cool at room temperature before storing them in an airtight container and keeping them in the refrigerator for up to 4 days. You can also cover the casserole dish with foil or plastic wrap, then put it in the refrigerator. The dish can also be kept in the freezer for up to 3 months.
Reheat the dish in the oven at 350°F for about 20-30 minutes for the best texture. If it’s a little dry, add a little milk to help loosen it up before reheating.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 626mg | Potassium: 615mg | Fiber: 3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 23mg | Calcium: 306mg | Iron: 1mg
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Previously Published on moonandspoonandyum
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