Description
This Cheesy Potato Casserole is a creamy, comforting dish that combines tender boiled potatoes with a rich, cheesy sauce made from sharp cheddar, Monterey Jack, and optional Gruyere cheese. Topped with buttery breadcrumbs and baked until golden and bubbly, it’s the perfect side or main dish for any occasion.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium yellow onion, thinly sliced
Cheese Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese (optional)
Topping
- 1/2 cup bread crumbs (panko recommended)
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Boil Potatoes: Place the thinly sliced potatoes in a large pot of boiling water and cook for 5-7 minutes until they are tender but still hold their shape. Drain thoroughly to remove excess water.
- Sauté Onions: While potatoes boil, melt 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and cook for 5-7 minutes until they soften and become translucent.
- Make Roux: In the same pot used for boiling potatoes, melt the remaining 3 tablespoons of butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Milk: Gradually whisk in the whole milk, ensuring the mixture is smooth and free of lumps after each addition. Bring this mixture to a simmer over medium heat, stirring frequently, and cook for 5-7 minutes until it thickens.
- Season and Add Cheese: Remove the sauce from heat and stir in salt, black pepper, nutmeg, garlic powder, sharp cheddar, Monterey Jack, and optional Gruyere cheese. Continue stirring until the cheese has fully melted and the sauce is smooth.
- Combine Potatoes and Onions: In a large bowl, gently mix the cooked potatoes and sautéed onions together, ensuring even distribution.
- Mix with Cheese Sauce: Pour the cheese sauce over the potato and onion mixture. Stir gently but thoroughly to coat everything evenly.
- Assemble Casserole: Grease a 9×13 inch baking dish and transfer the potato mixture into it, spreading evenly.
- Add Topping: In a small bowl, combine the bread crumbs with melted butter and sprinkle this mixture evenly over the top of the casserole for a crispy finish.
- Bake: Place the casserole in the preheated oven and bake for 30-40 minutes until the topping is golden brown and bubbly throughout.
- Rest and Serve: Let the casserole rest for 10-15 minutes after baking to set before serving for optimal texture and flavor.
Notes
- Use thin slices of potatoes (about 1/8 inch) for even cooking and layering.
- Gruyere cheese is optional but adds a lovely nutty flavor to the casserole.
- Letting the casserole rest after baking helps it firm up, making it easier to serve.
- Panko breadcrumbs are recommended for a crunchier topping, but any bread crumbs will work.
- Adjust seasoning according to your taste preferences; a pinch of cayenne could add a nice subtle heat.
- This dish can be made ahead and refrigerated before baking to save time on the day of serving.
