Description
A comforting, creamy potato bake that’s rich, cheesy, and topped with a crunchy, buttery topping—just like grandma used to make.
Ingredients
Scale
- 4–5 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese (or blend with mozzarella)
- 1 cup sour cream
- 1 can cream of chicken soup (or cream of mushroom for vegetarian)
- 1/2 cup milk
- 1/4 cup melted butter
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- 1 cup cornflakes or crushed Ritz crackers
- 1–2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel and slice potatoes thinly and evenly (use mandolin for uniform slices).
- In a large bowl, mix sour cream, cream of chicken soup, milk, 1/4 cup melted butter, salt, pepper, and half the shredded cheddar. Stir until combined.
- Layer sliced potatoes in prepared dish. Spread some of the sour cream mixture over them. Repeat layers, finishing with creamy mixture on top.
- Sprinkle remaining cheddar over top. Add crushed cornflakes or Ritz crackers, then drizzle with 1–2 tbsp melted butter.
- Cover with foil and bake for 45–55 minutes until potatoes are tender. Uncover and bake another 15 minutes until topping is golden and crispy.
- Let cool slightly before serving.
Notes
For extra flavor, add chopped cooked bacon or caramelized onions between layers. Sub cream of mushroom for vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: potatoes, casserole, cheesy, creamy, comfort food