Description
This Cheesy Potato Casserole is a creamy, dreamy comfort food classic featuring layers of tender boiled potatoes, sautéed onions, and a rich, cheesy sauce made with sharp cheddar, Monterey Jack, and Gruyere cheeses. Baked to golden perfection with a crispy breadcrumb topping, this hearty casserole serves as a perfect side dish or main for family gatherings or cozy dinners.
Ingredients
Scale
Potatoes and Onion
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium yellow onion, thinly sliced
Cheese Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese (optional)
Topping
- 1/2 cup bread crumbs (panko recommended)
- 2 tablespoons melted butter, for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Boil Potatoes: Place the thinly sliced potatoes into a large pot of boiling water and cook for 5-7 minutes until they become tender but still hold their shape. Drain them thoroughly to avoid excess water in the casserole.
- Sauté Onions: While the potatoes are boiling, melt 2 tablespoons of butter in a skillet over medium heat. Add the thinly sliced onions and cook for 5-7 minutes until they soften and become translucent.
- Make Roux: In the same large pot, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a smooth roux, which will thicken the sauce.
- Add Milk: Gradually whisk in the whole milk, making sure each addition is fully incorporated to avoid lumps.
- Simmer Sauce: Bring the mixture to a simmer while stirring frequently, and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Add Seasonings and Cheese: Remove the pot from heat and stir in salt, black pepper, nutmeg, and garlic powder. Then add shredded sharp cheddar, Monterey Jack, and Gruyere cheese (if using), stirring until everything is melted, smooth, and combined.
- Combine Potatoes and Onions: In a large bowl, gently mix the cooked potatoes with the sautéed onions to evenly distribute the flavors.
- Mix With Cheese Sauce: Pour the cheese sauce over the potato and onion mixture. Stir carefully to coat all the ingredients with the creamy sauce.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and transfer the potato mixture into it, spreading it out evenly.
- Add Topping: Combine the panko bread crumbs with the melted butter, then sprinkle this mixture evenly over the casserole to create a crispy topping.
- Bake: Place the casserole in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbly. Once done, let it rest for 10-15 minutes before serving to set.
Notes
- Boiling the potatoes before baking ensures they cook evenly and stay creamy inside.
- Gruyere cheese adds a nice depth of flavor but can be omitted or substituted with more cheddar if preferred.
- Using panko bread crumbs helps to achieve a light, crispy topping; regular bread crumbs will work but may be denser.
- Allowing the casserole to rest after baking helps it firm up, making serving easier and less messy.
- For a lower-fat version, use reduced-fat milk and cheese, and reduce butter accordingly.
