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Baked Potato Casserole

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A comforting casserole featuring thinly sliced potatoes layered with a rich, creamy sauce, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2.5–3 lb potatoes (Yukon Gold or Russet) Uniformly sliced for even cooking.
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour Use gluten-free flour for gluten-free option.
  • 2 cups whole milk Can substitute with half-and-half.
  • 1/2 cup heavy cream Or use 2 1/2 cups whole milk for a lighter version.
  • 1 small onion, finely minced Or use 1 tsp onion powder.
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp freshly grated nutmeg Or use a pinch of ground nutmeg.
  • 1.5–2 cups grated cheese Gruyère for a nutty flavor, sharp cheddar for punch.
  • Salt and freshly ground black pepper To taste.
  • 1/4 cup grated Parmesan or panko For topping (optional).
  • Fresh thyme or chives For finishing (optional).

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch glass casserole dish.
  2. Wash the potatoes and slice them thinly (1/8–1/4 inch). Pat dry to remove excess starch.
Making the Sauce
  1. Melt butter in a medium saucepan over medium heat. Add minced onion and cook until translucent, about 3–4 minutes. Add garlic and cook for an additional 30 seconds.
  2. Sprinkle in flour and whisk for 1–2 minutes to cook out the raw flour taste, creating a blonde roux.
  3. Slowly whisk in milk and cream, bringing the mixture to a gentle simmer. Add Dijon, nutmeg, salt, and pepper.
  4. Stir in 1 to 1 1/2 cups of the grated cheese until melted and smooth. Adjust seasoning to taste.
Assembling the Casserole
  1. Layer the potatoes in the prepared dish, slightly overlapping them.
  2. Pour the sauce evenly over the potatoes, pressing down lightly to remove air pockets.
  3. Sprinkle the remaining cheese and Parmesan or panko on top if desired.
Baking
  1. Cover loosely with foil and bake for 30–35 minutes.
  2. Remove foil and bake for an additional 10–15 minutes until the top is golden and the potatoes are tender when pierced with a knife.
  3. Let the casserole rest for 10 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 2g

Notes

Serve with a crisp green salad or roasted vegetables. Can be frozen unbaked for up to 2 months. Thaw overnight before baking.
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