Classic Creamy Potato Casserole
A comforting, golden-brown potato casserole layered with a rich, velvety sauce and melted cheese that is perfect for any family gathering.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
- •1 cup (240ml) heavy cream
- •1/2 cup (120ml) whole milk
- •2 cloves garlic, minced
- •1.5 cups (150g) shredded Gruyère or sharp cheddar cheese
- •2 tablespoons unsalted butter, softened
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/4 teaspoon ground nutmeg
- •1 tablespoon fresh chives, finely chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish with a little butter.
- 2
In a small bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- 3
Arrange half of the sliced potatoes in an even, slightly overlapping layer at the bottom of the prepared baking dish.
- 4
Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded cheese.
- 5
Repeat the layers with the remaining potatoes, cream mixture, and cheese.
- 6
Cover the dish tightly with aluminum foil and bake for 20 minutes.
- 7
Remove the foil and bake for an additional 10 to 15 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.
- 8
Let the casserole rest for 5 minutes before serving, garnished with fresh chives.
💡 Chef tips
- Use a mandoline slicer to ensure your potato slices are uniform in thickness, which guarantees they cook evenly.
- You can assemble this dish up to 4 hours in advance; keep it refrigerated and add 5-10 minutes to the initial covered baking time.
- For a crunchier texture, sprinkle a handful of panko breadcrumbs mixed with a little melted butter over the top before the final uncovered baking stage.
✅ How it should turn out
The finished casserole should have a bubbling, golden-brown crust with tender, melt-in-your-mouth potatoes coated in a fragrant, savory cream sauce.