Cheesy Potato Casserole
A comforting dish made with layers of creamy potatoes, rich cheese, and onions, topped with a crunchy cornflake crust, perfect for gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled and sliced thinly Alternatively, use Yukon Gold for a creamier texture.
- 1 medium onion, finely chopped Use a red onion for a sweeter taste.
- 2 cups shredded sharp cheddar cheese Mix in some mozzarella for extra stretch.
- 1 cup sour cream Greek yogurt can be used as an alternative.
- 1 cup heavy cream Substitute with milk for a lighter option.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes Panko breadcrumbs can be used for a crunchier topping.
- 4 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, layer the sliced potatoes and sprinkle with salt, pepper, and garlic powder. Stir gently to coat every slice.
- In another bowl, mix the sour cream and heavy cream until smooth.
- Fold the cream mixture into the potatoes, ensuring each slice is coated.
Layering
- In a greased 9x13-inch baking dish, layer half of the potato mixture, followed by half of the cheese and onions. Repeat with the remaining potatoes, cheese, and onions.
Topping and Baking
- In a small bowl, combine the crushed cornflakes with melted butter until evenly coated. Sprinkle this mixture generously atop your casserole.
- Bake uncovered for 1 hour or until the potatoes are tender and bubbly.
- Let it rest for about 10 minutes before serving.
Notes
This casserole makes great leftovers and can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F until heated through.