A classic, cozy potato casserole made with tender sliced potatoes, a creamy homemade sauce, plenty of melted cheddar cheese, and a golden, bubbly top. It’s the perfect old-fashioned side dish for family dinners, holidays, and potlucks.
Servings: 8
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: About 1 hour 30 minutes
Ingredients
For the Potato Bake:
3 lb (1.4 kg) Yukon Gold or russet potatoes
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon dried thyme
½ cup sour cream
2 tablespoons grated Parmesan cheese, optional
For the Topping:
½ cup shredded cheddar cheese
2 tablespoons Parmesan cheese
1 tablespoon melted butter
2 tablespoons chopped fresh parsley, optional
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Prepare the Potatoes
Peel the potatoes if desired and slice them into thin, even slices, approximately ⅛-inch thick. Keeping the slices similar in thickness helps them cook evenly.
Prepare the Cheese
Shred the cheddar and mozzarella cheese. Freshly shredded cheese melts especially well and gives the casserole a smoother texture.
Make the Creamy Sauce
Melt 3 tablespoons of butter in a saucepan over medium heat.
Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Add the Flour
Sprinkle the flour over the onions and butter. Whisk constantly for about 1 minute to cook the flour.
Add Milk and Cream
Slowly pour in the milk while whisking continuously to prevent lumps. Add the heavy cream and continue whisking.
Season the Sauce
Add salt, black pepper, paprika, onion powder, dried parsley, garlic powder, and thyme.
Cook for about 4–6 minutes, stirring frequently, until the sauce becomes slightly thickened.
Add Sour Cream and Cheese
Remove the saucepan from the heat. Stir in the sour cream.
Add 1½ cups cheddar cheese and ½ cup mozzarella. Stir until melted and smooth.
Layer the Potatoes
Arrange one layer of sliced potatoes in the prepared baking dish.
Spoon some of the creamy cheese sauce over the potatoes.
Repeat with additional potato slices and sauce until everything is used.
Add the Cheese Topping
Sprinkle the remaining cheddar and mozzarella over the top.
For an extra golden crust, combine the Parmesan cheese with 1 tablespoon melted butter and sprinkle it over the casserole.
Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes.
Uncover and Finish Baking
Remove the foil and continue baking for another 20–30 minutes, or until the potatoes are completely tender and the top is golden, bubbly, and lightly browned.
Rest Before Serving
Remove from the oven and let the casserole rest for 10–15 minutes. This allows the creamy sauce to thicken and makes serving easier.
Garnish
Sprinkle with fresh parsley if desired and serve warm.
Serving Suggestions
Grandma’s Cheesy Potato Bake pairs wonderfully with:
Roast chicken
Baked ham
Roast beef
Meatloaf
Grilled steak
Pork chops
Green beans
Roasted carrots
Garden salad
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 430 kcal
Protein: 14 g
Total Fat: 24 g
Saturated Fat: 14 g
Carbohydrates: 42 g
Fiber: 4 g
Net Carbs: 38 g
Sugar: 5 g
Cholesterol: 65 mg
Sodium: 620 mg
Calcium: 320 mg
Iron: 2 mg
Potassium: 950 mg
Nutrition values are estimates and may vary depending on the potatoes, cheese, milk, and other brands used.
Nut Information / Allergens
Peanuts: None
Tree nuts: None
Almonds: None
Cashews: None
Walnuts: None
Pecans: None
Pistachios: None
Hazelnuts: None
Macadamia nuts: None
Brazil nuts: None
Dairy: Yes — butter, milk, heavy cream, sour cream, cheddar, mozzarella, and Parmesan
Eggs: None
Gluten: Yes — all-purpose flour
Soy: Usually none, but check packaged cheese and other ingredients
Sesame: None expected
Coconut: None
Corn: None expected
For a strict nut-free preparation, check all packaged ingredients for nut ingredients and cross-contact warnings.
Gluten-Free Option
Replace the all-purpose flour with 3 tablespoons gluten-free all-purpose flour or use 1½ tablespoons cornstarch mixed with cold milk before adding it to the sauce. Also verify that all cheese and seasonings are certified gluten-free if needed.
Q/S
Q: What potatoes work best for this recipe?
A: Yukon Gold potatoes give a creamy texture while russet potatoes create a softer, starchier casserole. A combination of both also works well.
Q: Do I have to peel the potatoes?
A: No. Yukon Gold potatoes have thin skins and can be left unpeeled. Russets are usually better peeled for a smoother casserole.
Q: How thin should I slice the potatoes?
A: Aim for about ⅛ inch thick. Very thick slices may take longer to become tender.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Allow it to sit at room temperature for about 20–30 minutes before baking.
Q: Can I use pre-shredded cheese?
A: Yes, but freshly shredded cheese usually melts more smoothly because it doesn’t contain as many anti-caking ingredients.
Q: Can I add bacon?
A: Absolutely. Add about 6–8 slices of cooked, crumbled bacon between the potato layers or sprinkle it over the top.
Q: Can I add ham?
A: Yes. Diced cooked ham makes this an even heartier casserole. Add about 1½ cups between the layers.
Q: Can I add vegetables?
A: Yes. Broccoli, spinach, mushrooms, or cooked bell peppers can be added between the potato layers.
Q: Why are my potatoes still hard?
A: The slices may be too thick, or the casserole may need additional baking time. Cover it again and bake for another 15–20 minutes until fork-tender.
Q: Why is my cheese sauce grainy?
A: High heat can cause cheese to separate. Remove the sauce from the heat before adding the cheese and stir gently until melted.
Q: How can I make the top extra crispy?
A: Remove the foil during the final 25–30 minutes and finish under the oven broiler for 1–2 minutes, watching carefully.
Q: Can I make this without sour cream?
A: Yes. Replace it with an additional ½ cup of heavy cream or whole milk.
Q: Can I freeze the potato bake?
A: Yes, but potatoes can become slightly softer after freezing and thawing. For best results, cool completely, wrap tightly, and freeze for up to 2 months.
Q: How long will leftovers last?
A: Refrigerate leftovers in an airtight container for 3–4 days.
Q: How do I reheat leftovers?
A: Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions until heated through. Add a small splash of milk or cream if the potatoes seem dry.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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