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Baked Potato Casserole

A comforting dish that combines hearty baked potatoes with a creamy cheese sauce, perfect for family gatherings or chilly evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Start by washing the potatoes and slicing them evenly.
Making the Sauce
  1. In a saucepan over medium heat, melt the butter. Add the flour to create a roux, then gradually whisk in the milk and heavy cream until thickened.
  2. Add the minced onion, garlic, Dijon mustard, and nutmeg. Season with salt and pepper.
Assembling the Casserole
  1. In a greased baking dish, layer half of the sliced potatoes, pour half of the cheese sauce over them, and then sprinkle with half of the grated cheese.
  2. Repeat with the remaining potatoes and sauce, topping with the rest of the cheese and optional Parmesan or panko.
Baking
  1. Cover the dish with aluminum foil and bake for 45 minutes.
  2. Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.

Notes

Leftover Baked Potato Casserole can be stored in an airtight container in the refrigerator for up to three days. Freeze it after cooling completely, then reheat in a preheated oven.