Potato Casserole
This comforting vegetarian potato casserole features layers of tender sliced potatoes baked in a rich, creamy cheese sauce until golden and bubbling.
Ingredients
- •2 lbs russet potatoes, peeled and thinly sliced (about 4 large potatoes)
- •3 tablespoons unsalted butter
- •3 tablespoons all-purpose flour
- •2 cups whole milk
- •1 cup sharp cheddar cheese, freshly grated
- •1/2 cup parmesan cheese, grated
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon garlic powder
- •2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- 2
Melt the unsalted butter in a medium saucepan over medium heat.
- 3
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to create a smooth paste.
- 4
Gradually pour in the whole milk while whisking vigorously to prevent any lumps from forming.
- 5
Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
- 6
Remove the saucepan from the heat and stir in three-quarters of the cheddar cheese, all of the parmesan cheese, salt, black pepper, and garlic powder until melted and smooth.
- 7
Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish.
- 8
Pour half of the warm cheese sauce evenly over the first layer of potatoes.
- 9
Repeat the layers with the remaining potato slices and the rest of the cheese sauce.
- 10
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
- 11
Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for another 15 minutes until the potatoes are fork-tender and the top is golden brown and bubbling.
- 12
Let the casserole rest for 10 minutes before garnishing with chopped chives and serving.
💡 Chef tips
- Slice the potatoes as uniformly as possible using a mandoline slicer to ensure they cook evenly.
- You can assemble this casserole up to 24 hours in advance, cover tightly, and store it in the refrigerator until ready to bake; just add 10 extra minutes to the covered baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
✅ How it should turn out
The finished casserole features tender, melt-in-your-mouth potato slices enveloped in a rich, savory cheese sauce with a delightfully crisp and bubbly golden-brown cheese crust on top.