Classic Cheesy Potato Casserole
Get ready to indulge in ultimate comfort food with this Classic Cheesy Potato Casserole! Creamy layers of tender potatoes are smothered in a rich cheddar cheese sauce made from scratch, with the added tang of sour cream and a hint of garlic for depth of flavor. Topped with a golden, crispy breadcrumb crust and an extra sprinkle of cheese, this hearty side dish is baked to perfection in just over an hour. Perfect for holiday gatherings, potlucks, or cozy family dinners, this crowd-pleasing casserole delivers on flavor, texture, and nostalgia. Plus, it’s easy to customize with your favorite herbs or additional mix-ins like bacon or ham. Whether served alongside roasted meats or enjoyed as a main course, this dish is sure to become a family favorite. Keywords: cheesy potato casserole, creamy potatoes, homemade cheese sauce, comfort food recipe, easy potato side dish.
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Recipe Information
Ingredients
- 6 pieces medium-sized potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 0.5 cup chopped green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Peel and slice the potatoes thinly, about 1/4 inch thick.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute to form a roux.
Slowly whisk in the milk, ensuring to break up any lumps, and bring to a gentle simmer.
Add 1.5 cups of shredded cheddar cheese to the mixture, stirring continuously until the cheese is melted and the sauce is smooth.
Stir in the sour cream, chopped green onions, salt, black pepper, and garlic powder, then remove from heat.
Layer half of the sliced potatoes evenly in a greased 9x13 inch baking dish.
Pour half of the cheese sauce over the potatoes, spreading evenly.
Repeat with remaining potatoes and cheese sauce, ensuring all potatoes are covered.
In a small bowl, combine breadcrumbs and olive oil, mixing until evenly moistened.
Sprinkle the breadcrumb mixture over the top of the casserole, followed by the remaining 0.5 cups of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly, and the potatoes are tender.
Let the casserole cool for about 10 minutes before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
