Easy Cheesy Potato Casserole
A comforting and delicious casserole made with tender potatoes, creamy sauce, and melty cheese, perfect for gatherings or family dinners.
Ingredients
Main Ingredients
- 4 medium potatoes Starchy potatoes like Russets are recommended.
- 10.5 oz cream of mushroom soup You can substitute with other cream soups.
- 1 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese Feel free to mix in other cheeses for added flavor.
- 2 tbsp butter Dotted on top for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and slice your potatoes thinly. Use a mandoline for evenly cut slices, if you have one.
Sauce Mixture
- In a bowl, mix together the cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper. Stir until well combined.
Layering
- In a greased baking dish, place a layer of sliced potatoes.
- Pour a portion of the sauce mixture over the potatoes.
- Sprinkle a layer of shredded cheddar cheese on top.
- Repeat the layers until you run out of ingredients, finishing with a top layer of cheese.
- Dot the top with small pieces of butter for extra flavor.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
This casserole pairs well with roasted meats, salads, or as a side dish at any gathering. You can sprinkle fresh herbs, like parsley or chives, on top for a bit of color and extra flavor. For storage, let it cool completely, then cover tightly. Refrigerate for up to 3-4 days or freeze for 2-3 months.