Cheesy Potato Casserole

 

Today, I’m excited to share a hearty and comforting dish that’s perfect for family gatherings or a cosy dinner at home: Cheesy Potato Casserole. This classic recipe combines tender potatoes with creamy cheese, creating a delightful symphony of flavours and textures. Let’s dive into the details!

Ingredients:

• 3 pounds (approximately 1.4 kg) of Yukon Gold potatoes
• 1/4 cup (60g) unsalted butter
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 2 cups (480ml) milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups (about 400g) sharp cheddar cheese, shredded
• 1/2 cup (120g) sour cream
• 1 cup (60g) crushed cornflakes or breadcrumbs (for topping)

Instructions:

• Prepare the Potatoes:

Preheat your oven to 175°C (350°F).
Peel the potatoes and cut them into thin slices, approximately 1/4-inch thick.

• Cook the Base:

In a large pot, melt the butter over medium heat.
Add the finely diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.

• Create the Sauce:

Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, ensuring a smooth consistency. Continue to cook, stirring frequently, until the mixture thickens, approximately 5 minutes.
Season with salt and freshly ground black pepper.

• Incorporate Cheese and Sour Cream:

Remove the pot from the heat and stir in 2 1/2 cups of the shredded sharp cheddar cheese until melted and well combined.
Fold in the sour cream, mixing thoroughly to achieve a creamy sauce.

• Assemble the Casserole: 

Lightly grease a 9×13-inch (23×33 cm) baking dish.
Arrange half of the sliced potatoes in an even layer at the bottom of the dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly.
Repeat with the remaining potatoes and cheese sauce, ensuring the top layer is fully covered.

• Add Topping: 

In a small bowl, combine the crushed cornflakes or breadcrumbs with the remaining 1 cup of shredded cheddar cheese.
Sprinkle this mixture evenly over the top of the casserole, adding a delightful crunch to each bite.

• Bake: Cover the baking dish with aluminium foil and bake in the preheated oven for 45 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

• Serve: Allow the casserole to rest for 10 minutes before serving.

Garnish with freshly chopped parsley or chives, if desired, and enjoy!

This Cheesy Potato Casserole pairs wonderfully with crisp green salad and steamed vegetables, making it a versatile addition to any meal. Whether you’re serving it alongside roasted meats or as a standalone vegetarian dish, it’s sure to be a crowd-pleaser.