Potato Casserole
This comforting and creamy potato casserole features tender sliced potatoes baked in a rich cheese sauce until golden and bubbling.
Ingredients
- •2 lbs russet potatoes (about 4 medium), peeled and sliced 1/4-inch thick
- •3 tablespoons unsalted butter
- •3 tablespoons all-purpose flour
- •1.5 cups whole milk
- •1/2 cup heavy cream
- •2 cups sharp cheddar cheese, freshly shredded
- •1 clove garlic, minced
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon ground nutmeg
- •2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish with butter or cooking spray.
- 2
Melt the butter in a medium saucepan over medium heat, then stir in the minced garlic and flour, cooking for 1 minute while whisking constantly.
- 3
Slowly pour in the whole milk and heavy cream while whisking vigorously to prevent any lumps from forming.
- 4
Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- 5
Remove the saucepan from the heat and stir in half of the shredded cheddar cheese, the salt, black pepper, and nutmeg until the cheese is completely melted and the sauce is smooth.
- 6
Arrange half of the sliced potatoes in an even overlapping layer in the prepared baking dish.
- 7
Pour half of the warm cheese sauce evenly over the first layer of potatoes.
- 8
Repeat with the remaining potato slices and the rest of the cheese sauce, making sure the potatoes are well coated.
- 9
Cover the baking dish tightly with aluminum foil and bake for 30 minutes to ensure the potatoes cook through.
- 10
Remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered for another 20 minutes until the top is golden brown and bubbling and the potatoes are fork-tender.
- 11
Let the casserole rest for 10 minutes before garnishing with chopped chives and serving.
💡 Chef tips
- Slice the potatoes as uniformly as possible so they cook at the exact same rate.
- For the best melting texture, grate your own cheese from a block rather than using pre-shredded packaged cheese.
- You can assemble this casserole up to 24 hours in advance, cover it, and store it in the refrigerator until ready to bake, adding an extra 10 minutes to the covered baking time.
✅ How it should turn out
The finished casserole has a golden, bubbling cheese crust on top, tender and melt-in-your-mouth potato slices inside, and a rich, savory aroma of garlic and cheddar.