Easy Cheesy Potato Casserole Recipe
This creamy, easy cheesy potato casserole is the perfect comfort food that will delight your taste buds and leave you craving for more. Combining simple ingredients with a touch of love results in a dish that’s simply irresistible and packed with flavor. It’s time to take your culinary experience to the next level with this cheesy goodness that’s quick and easy to prepare!
Growing up, Sundays were family days. My mom would whip up her famous potato casserole, filling the house with the most delightful aroma. It was always the highlight of our family meals, and even years later, the taste instantly transports me back to those cherished memories. My kids now look forward to Sundays, eagerly anticipating the gooey, cheesy delight that has become a family tradition.
Why You’ll Love This Recipe
This recipe is incredibly versatile and can easily be scaled to feed a crowd or adjusted for a smaller gathering. Its creamy texture paired with a golden, crispy top makes it irresistible. Plus, it only requires a handful of ingredients you’re likely to have on hand, making it an easy, last-minute dinner solution. Its comforting warmth and cheesy goodness make it a family favorite.
Ingredients Notes
The key to this dish’s creaminess lies in the choice of cheese. Use a blend of cheddar and Monterey Jack for the perfect melt. Yukon Gold potatoes provide a buttery texture, while the sour cream adds tang. For a twist, consider adding chopped bacon for a smoky flavor.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Peel and slice potatoes into thin rounds, then parboil for approximately 5 minutes until slightly tender.
Step 2
In a large mixing bowl, combine shredded cheddar, Monterey Jack, sour cream, and your choice of seasonings like garlic powder and paprika.
Step 3
Layer the partially cooked potatoes in a greased casserole dish, evenly spreading the cheese mixture between layers.
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Step 4
Bake in preheated oven for 25-30 minutes until the top is bubbly and golden brown. Let it cool for a few minutes before serving.
Step 5
Garnish with chopped chives or extra cheese. For added richness, drizzle a bit of melted butter on top before serving.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes. For freezing, wrap individual portions in plastic wrap, then foil, and freeze for up to 2 months. Reheat directly from frozen for best results.
Variations & Substitutions
For a lighter version, substitute sour cream with Greek yogurt. Add steamed broccoli or spinach for extra nutrients. If you prefer a spicier kick, include diced jalapeños or a sprinkle of chili flakes in the cheese mixture.
Serving Suggestions
This versatile dish is perfect for a cozy family dinner, a potluck gathering, or a holiday feast. Serve it alongside roasted chicken, grilled steak, or simply with a fresh salad to balance its richness.
Frequently Asked Questions
Can I use different types of potatoes? Yes, while Yukon Golds are preferred for their creamy texture, russets can be a good alternative. Just remember they may need a longer cooking time.
Is it possible to make this casserole ahead of time? Absolutely! You can prepare and assemble the casserole up to 24 hours in advance. Just cover it with plastic wrap and refrigerate until you are ready to bake.
How can I make this recipe suitable for vegetarians? This recipe is already vegetarian-friendly unless you choose to add bacon. Simply use vegetable broth instead of chicken broth if any is required, to keep it entirely vegetarian.
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Easy Cheesy Potato Casserole Recipe
Ingredients
Main Ingredients
- 2.5 pounds russet potatoes peeled and cubed
- 1 cup sour cream
- 1 cup sharp cheddar cheese shredded
- 0.5 cup milk
- 1 can cream of chicken soup 10.5 oz
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper freshly ground
- 1 cup corn flakes cereal crushed
- 0.25 cup butter melted
- 1 tablespoon fresh parsley chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large pot, add potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and return to pot.
- Mash the potatoes, then stir in sour cream, cheddar cheese, milk, cream of chicken soup, garlic powder, onion powder, and black pepper. Mix well.
- Transfer the potato mixture into a 9x13 inch baking dish.
- In a small bowl, combine crushed corn flakes and melted butter. Sprinkle over the potato mixture.
- Bake in the preheated oven until the topping is golden brown, about 45 minutes.
- Garnish with chopped parsley before serving.
Notes
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