Cheesy Potato Casserole
Your standard potato casserole just got a major upgrade. I’m talking three types of cheese melted into tender potato slices that actually hold their shape.
No mushy mess here – just creamy, cheesy layers that slice clean and taste incredible.
Russet Potatoes Work Best
Russets have the right starch content to stay firm during baking. Their lower moisture means they won’t turn your casserole into soup. Slice them 1/8-inch thick – any thinner and they’ll fall apart, any thicker and they won’t cook through evenly.
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Layer Like You Mean It
Overlap each potato slice by half. This creates structure that won’t collapse when you serve it. Sprinkle cheese between every two layers, not just on top. The middle layers need love too, and that’s where the real flavor lives.
Temperature Timing Prevents Burning
Start at 375°F covered for 45 minutes, then uncover for the final 20 minutes. The foil traps steam to cook the potatoes through. Removing it lets the top get golden without torching the cheese before the potatoes finish cooking.
Avoiding Watery Casserole Disasters
- Pat potato slices completely dry with paper towels before layering to prevent excess moisture from creating a watery casserole.
- Make this up to 6 hours ahead and refrigerate covered, then add 15 minutes to the covered baking time.
Frequently Asked Questions
Which cheese substitutions work well here?
Swiss works instead of Gruyère, and sharp white cheddar can replace the regular cheddar. Avoid pre-shredded cheese since it doesn’t melt as smoothly.
How do I know when the potatoes are fully cooked?
Pierce the center with a knife – it should slide through easily with no resistance. The top should be golden brown and bubbling.
Will this reheat well as leftovers?
Cover individual portions with foil and reheat at 350°F for 15-20 minutes. Microwave works but won’t crisp the top.
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Cheesy Potato Casserole
Ingredients
Cheese
Garnish
Equipment Needed
- 9×13-inch baking dish
- Mandoline slicer or sharp knife
- Large mixing bowl
- Aluminum foil
Instructions
- Prep potatoes: Preheat oven to 375°F. Butter a 9×13-inch baking dish. Slice potatoes using a mandoline or sharp knife, keeping slices consistent at 1/8-inch thickness.
- Make cream mixture: Combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg in a large bowl. Whisk until well blended and seasonings are evenly distributed.
- Start layering: Layer one-third of the potato slices in the prepared baking dish, overlapping each slice by half. Pour one-third of the cream mixture over potatoes.
- Add first cheese layer: Sprinkle half of the cheddar and half of the Gruyère over the cream. Add another third of potatoes, overlapping as before, then another third of cream mixture.
- Complete layers: Add remaining cheddar and Gruyère, then final layer of potatoes. Pour remaining cream mixture over top, ensuring it reaches the edges of the dish.
- Top and cover: Dot the top with butter pieces and sprinkle with Parmesan cheese. Cover tightly with aluminum foil.
- Bake casserole: Bake covered for 45 minutes. Remove foil and continue baking for 20-25 minutes until top is golden brown and potatoes are tender when pierced with a knife.
- Rest and serve: Let rest for 10 minutes before serving. Garnish with fresh chives and serve hot.
Nutrition Facts
Per Serving (1 serving)
