Description
This Cheesy Potato Casserole is a creamy, comforting dish featuring tender sliced potatoes layered with a rich, cheesy sauce made from sharp cheddar, Monterey Jack, and Gruyere cheeses. Topped with buttery bread crumbs and baked to golden perfection, it’s an ideal side or main for family meals and gatherings.
Ingredients
Scale
Potatoes & Vegetables
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium yellow onion, thinly sliced
Dairy & Cheese
- 1/2 cup (1 stick) unsalted butter
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese (optional)
- 2 tablespoons melted butter, for topping
Dry Ingredients & Seasonings
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/2 cup bread crumbs (panko recommended)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature by the time your casserole is ready for baking.
- Boil Potatoes: Place the thinly sliced potatoes in a large pot of boiling water and cook for 5-7 minutes until they are tender yet still firm; then drain thoroughly to remove excess water.
- Sauté Onions: While the potatoes are boiling, melt 2 tablespoons of butter in a skillet over medium heat and sauté the sliced onions for 5-7 minutes until they are softened and fragrant.
- Make the Roux: In the same pot you boiled the potatoes, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Prepare Cheese Sauce: Gradually whisk in the whole milk, making sure each addition is fully incorporated to avoid lumps. Bring to a simmer and stir frequently until the sauce thickens, about 5-7 minutes.
- Add Seasonings and Cheese: Remove the pot from heat, then stir in salt, black pepper, nutmeg, garlic powder, and the shredded cheeses (cheddar, Monterey Jack, and Gruyere if using) until the sauce is smooth and the cheeses have completely melted.
- Combine Potatoes and Onions: In a large bowl, gently combine the cooked potatoes and sautéed onions, mixing carefully to avoid breaking the potatoes.
- Add Cheese Sauce: Pour the creamy cheese sauce over the potato and onion mixture, gently stirring to coat everything evenly.
- Assemble Casserole: Grease a 9×13 inch baking dish and transfer the potato mixture into it, spreading evenly.
- Prepare Topping: Mix the bread crumbs with the 2 tablespoons of melted butter, then sprinkle this mixture evenly over the top of the casserole to create a crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbling.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10-15 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Gruyere cheese is optional but adds a wonderfully nutty flavor; you can omit or substitute with additional cheddar if preferred.
- Be careful not to overcook potatoes during boiling since they’ll continue to cook in the oven.
- For a crunchier topping, use panko bread crumbs as recommended.
- Letting the casserole rest after baking improves texture and makes it easier to serve.
- This dish can be made ahead and refrigerated before baking; just increase baking time slightly if baking cold.
