This Creamy Potato Casserole is the perfect comfort-food side dish, featuring tender layers of potatoes baked in a rich, cheesy cream sauce. Thinly sliced russet potatoes are combined with sour cream, milk, cheddar cheese, and onions to create a smooth, flavorful casserole with a golden, bubbly topping. Baking the dish in two stages helps the potatoes become perfectly soft while ensuring a beautifully browned crust on top.
Ingredients
Ingredient Amount
Russet potatoes, peeled and thinly sliced 4 large
Unsalted butter, melted 1/4 cup
Medium onion, finely chopped 1
Sour cream 2 cups
Sharp cheddar cheese, shredded and divided 2 cups
Milk 1 cup
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Garlic powder 1 teaspoon
Paprika (optional) 1/2 teaspoon
Breadcrumbs (optional) 1/2 cup
Fresh parsley, chopped (optional) For garnish
Instructions
1. Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Make the Cream Mixture
In a large bowl, combine the melted butter and chopped onion. Add the sour cream, 1½ cups of the shredded cheddar cheese, milk, salt, black pepper, garlic powder, and paprika if using. Mix until the ingredients are fully combined and smooth.
3. Layer the Casserole
Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Spread half of the cream mixture over the potatoes. Add the remaining potatoes in an even layer, then cover with the rest of the cream mixture, making sure all potato slices are coated.
4. Add the Topping
Sprinkle the remaining ½ cup of cheddar cheese over the surface. If desired, add breadcrumbs for extra crunch and texture.
5. Bake Covered
Cover the dish tightly with aluminum foil and bake for 45 minutes. This allows the potatoes to cook gently and absorb the creamy sauce.
6. Finish Baking
Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and the cheese is bubbling. Remove from the oven and allow the casserole to rest for about 10 minutes before serving.
