This rich and creamy potato dish will make those potatoes bloom! This recipe for potato casserole is perfect comfort food, large enough to feed a crowd. This crispy, cheesy topping is the ideal side dish for Easter, Thanksgiving, or Christmas because it’s somewhat sweet and flavorful.
WHAT IS POTATO CASSEROLE?
A delicious recipe for potato casserole involves layering potatoes, either sliced or diced, with ingredients like cheese, cream, onions, and seasonings. After that, you bake it until the potatoes are tender and the top is golden and crispy. You may eat this warm and satisfying dish as a side dish or even as a main course. You may select the components that you like most because there are many different methods to prepare them!
INGREDIENTS FOR POTATO Caesarole
Yukon Gold potatoes: Yukon Gold potatoes are ideal for this casserole because they maintain their form nicely and fall in between starchy and waxy. It will take 3 pounds, or around 6 medium potatoes.
Butter: Unsalted butter gives the meal a deep taste and keeps the garlic and onions from scorching in the pan.
Garlic and onion: These alliums give this meal depth with their traditional earthy and sweet flavor.
Salt: Kosher salt brings out the potatoes’ inherent taste.
All-purpose Flour: The sauce can be thickened with a small amount of flour.
Milk: Milk gives the sauce extra moisture. Any type of milk—vegan or otherwise—will work just fine.
Extra Sharp Cheddar Cheese: Any sort of cheddar would do, but we really enjoy the flavor of the extra sharp.
Sour Cream: Sour cream gives the meal a hint of richness and tanginess that brightens it.
Corn Flake Cereal: The ideal slightly sweet, very crunchy topping for this dish is made from crushed cornflakes. If you have Panko breadcrumbs or broken butter crackers on hand, you may also use them.
ADDITIONS AVAILABLE FOR POTATO CASSEROLE?
This dish is a fantastic way to make use of leftovers. Is there any ham or bacon smoldering in your fridge? Include it! If you happen to have Greek yogurt on hand, feel free to substitute it for the sour cream. You can also garnish it with whatever leftover herbs you happen to have on hand. Scallions, parsley, and chives would all taste great!
HOW TO MAKE POTATO CASSEROLE – STEP BY STEP
1. Peel and cut the potatoes.
2. Put the potatoes in a big water pot. Bring to a boil and simmer until fork tender, 8 to 10 minutes. In a colander, strain.
3. Melt 1/4 cup of butter in a large skillet or pot over medium heat while the potatoes are boiling. Cook the onion for a few minutes till it becomes soft by adding it together with 1/2 tsp of salt. Cook the garlic for one minute after adding it. Add 1/4 cup of all-purpose flour and whisk.
4.Pour in the two cups of milk gradually while stirring to combine.
5. Stir in 1/2 cup sour cream and 2 cups cheese. Mix until melted and well combined.
6.Cover the potatoes with the cheese sauce. Till the potatoes are completely covered, gently mix.
7.Top with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.
8.Bake for 20 minutes until the cheese is bubbly.
HOW TO STORE LEFTOVERS
Leftover potato casserole may be frozen for up to three months, or it can be wrapped in two layers of plastic wrap and aluminum foil and kept securely covered in the refrigerator for up to five days. Reheat it in an oven preheated to 350°F while covered with foil, stirring occasionally, until it is well heated and bubbling.
potato casserole
Ingredients
- 3 lbs. Yukon gold potatoes
- 1/4 cup butter
- 1/2 onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 1/2 cups extra sharp cheddar cheese divided
- 1/2 cup sour cream
- 1 cup crushed corn flake cereal
Instructions
- Set oven temperature to 375°F. Chop the onion finely, mince the garlic, then peel and cut the potatoes.
- Put the potatoes in a big water pot. Bring to a boil and simmer until fork tender, 8 to 10 minutes. In a colander, strain. Next, move the potatoes to a 9 x 13 casserole dish that has been buttered.
- Melt the butter in a big pot or saucepan over medium heat while the potatoes are boiling.
- When the onion is tender, add the salt and simmer for a few minutes. Cook the garlic for one minute after adding it. Stir in the flour after that.
- Whisk in the milk slowly while pouring it in.
- Stir in the sour cream and two cups of cheese. Mix until melted and well combined.
- Cover the potatoes with the cheese sauce. Till the potatoes are completely covered, gently mix.
- Place the remaining 1 1/2 cups of cheddar cheese and the crumbled cereal on top.
- Bake the cheese for 20 minutes or until it becomes bubbling.
