Description
This Cheesy Potato Casserole is a creamy, comforting dish featuring tender boiled russet potatoes layered with a rich, homemade cheese sauce made from sharp cheddar, Monterey Jack, and optional Gruyere cheeses. The casserole is topped with a buttery breadcrumb crust for a satisfying crunch and baked to golden perfection, making it an ideal side dish or main course for family dinners and special occasions.
Ingredients
Scale
Potatoes & Vegetables
- 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 prepare for baking the casserole later.
- Boil Potatoes: Place the thinly sliced potatoes in a large pot of boiling water and cook for 5-7 minutes until tender but still firm. Drain thoroughly and set aside to cool slightly.
- Sauté Onions: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until soft and translucent. Remove from heat.
- Make Roux: In the same pot used for boiling potatoes, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux without browning.
- Add Milk: Gradually whisk in the whole milk, adding a little at a time and mixing until smooth before adding more. This helps prevent lumps in the sauce.
- Simmer Sauce: Bring the mixture to a simmer while stirring frequently. Continue to cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season & Add Cheese: Remove the sauce from heat and stir in salt, black pepper, nutmeg, and garlic powder. Then add the shredded cheddar, Monterey Jack, and Gruyere cheeses (if using). Stir until all the cheese is melted and the sauce is smooth.
- Combine Potatoes & Onions: In a large bowl, gently mix the boiled potatoes and sautéed onions together, ensuring not to break the potatoes.
- Add Cheese Sauce: Pour the cheese sauce over the potato and onion mixture. Stir gently to evenly coat all the pieces with sauce.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the potato mixture evenly inside.
- Prepare Topping: Mix the bread crumbs with the melted butter until combined, then sprinkle the mixture evenly over the top of the casserole.
- Bake: Place the dish in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Rest & Serve: Remove from oven and let the casserole rest for 10-15 minutes to set before serving warm.
Notes
- For best results, slice the potatoes evenly about 1/8 inch thick to ensure uniform cooking.
- Do not overcook potatoes during boiling; they should be tender but still hold their shape to avoid a mushy casserole.
- Gruyere cheese is optional but adds a lovely nutty flavor if you choose to include it.
- Use panko bread crumbs for a crispier topping.
- This casserole can be prepared ahead of time up to the baking step, covered and refrigerated, then baked when ready to serve.
- Allowing the casserole to rest after baking helps it firm up for easier serving.
