Grandma’s Cheesy Potato Bake

A cozy, creamy potato casserole layered with tender potatoes, rich cream, garlic, and plenty of melted cheese. It’s a classic comfort-food side dish with golden, bubbly edges and a wonderfully creamy center.

Ingredients

• 2½ lbs (1.1 kg) Yukon Gold or russet potatoes, thinly sliced
• 2 tbsp butter, plus extra for greasing
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ cups heavy cream
• ½ cup whole milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp paprika
• 1½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter.
2. Wash and peel the potatoes if desired. Slice them very thinly and evenly, about ⅛ inch thick.
3. Melt 2 tablespoons butter in a saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.
4. Add the minced garlic and cook for about 30 seconds.
5. Pour in the heavy cream and milk. Add salt, black pepper, thyme, and paprika. Warm gently for 2–3 minutes without bringing the mixture to a boil.
6. Arrange one layer of sliced potatoes in the prepared baking dish.
7. Sprinkle with some cheddar, mozzarella, and Parmesan.
8. Repeat the layers until all the potatoes and cheese have been used.
9. Slowly pour the warm cream mixture evenly over the potatoes, making sure it reaches the sides and bottom of the dish.
10. Cover tightly with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for another 25–35 minutes, until the potatoes are completely tender and the top is golden, bubbly, and lightly crisp.
12. Let the casserole rest for 10–15 minutes before serving. Garnish with fresh parsley.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Yukon Gold potatoes give the creamiest texture, while russets create a softer, starchier bake.
• Do not boil the cream mixture; gentle heating is enough.
• Letting the bake rest before serving helps the creamy sauce thicken.
• For extra flavor, add crispy bacon, caramelized onions, or chopped green onions.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.

Nut Information

This recipe contains no peanuts or tree nuts in the standard ingredients.

It contains dairy from butter, heavy cream, milk, cheddar, mozzarella, and Parmesan.

If preparing for someone with a severe allergy, check packaged dairy products for possible cross-contact.

Q&A

Q: Can I prepare Grandma’s Cheesy Potato Bake ahead of time?
A: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before baking.

Q: Why are my potatoes still hard?
A: The slices may be too thick or the dish may need more cooking time. Cover and continue baking until fork-tender.

Q: Can I use pre-shredded cheese?
A: Yes, but freshly grated cheese generally melts more smoothly.

Q: Can I add meat?
A: Yes. Cooked bacon, ham, shredded chicken, or browned ground beef can be layered between the potatoes.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave until hot.