Go Back
–+ servings

Baked Potato Casserole

Please rate us
A comforting dish combining baked potatoes with a creamy cheese sauce, perfect for chilly evenings and family gatherings.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2.5-3 pounds Yukon Gold or Russet Potatoes, sliced uniformly
  • 3 tablespoons unsalted Butter for richness
  • 3 tablespoons all-purpose Flour substitutable with gluten-free flour
  • 2 cups whole Milk half-and-half can be a richer substitute
  • 1/2 cup Heavy Cream or use 2.5 cups whole milk for a lighter option
  • 1 small Onion, finely minced or 1 tsp onion powder if preferred
  • 2 cloves minced Garlic for flavor
  • 1 teaspoon Dijon Mustard for extra depth
  • 1/4 teaspoon freshly grated Nutmeg or a pinch of ground nutmeg
  • 1.5-2 cups grated Gruyère or sharp cheddar cheese or a mix
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan or panko for optional topping
  • Fresh thyme or chives for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the potatoes uniformly and set them aside.
Making the Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Stir in the flour and whisk continuously for about 2 minutes.
  3. Gradually add the milk and cream, continuing to whisk until the mixture thickens.
  4. Incorporate minced onion, garlic, Dijon mustard, nutmeg, salt, and pepper. Allow it to bubble for extra flavor.
  5. Remove from heat and stir in 1.5 cups of the grated cheese until melted.
Assembling the Casserole
  1. Layer half of the potato slices in a greased baking dish.
  2. Pour half of the cheese sauce over the first layer of potatoes.
  3. Repeat with the remaining potatoes and sauce. If desired, top with Parmesan or panko for crunch.
Baking
  1. Cover with foil and bake for 40 minutes.
  2. Remove the foil and continue baking for an additional 20 minutes, until golden and bubbly.
  3. Garnish with fresh thyme or chives before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 2g

Notes

Allow leftovers to cool, then cover and refrigerate for up to 3 days, or freeze for up to 2 months.
Tried this recipe?Let us know how it was!