Description
This Cheesy Potato Casserole is a comforting and creamy dish made with tender russet potatoes, a rich blend of sharp cheddar cheese, sour cream, mayonnaise, and seasoned with garlic and onion powder. Topped with a crunchy buttery cornflake or breadcrumb crust, it bakes to golden perfection, making it a perfect side for family dinners or holiday meals.
Ingredients
Scale
Potato Mixture
- 4 large russet potatoes, peeled and diced
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Topping
- 1 cup crushed cornflakes or breadcrumbs
- 2 tbsp butter, melted
Garnish (Optional)
- Chopped green onions or parsley
Instructions
- Prepare the Potatoes: In a large pot, bring water to a boil and cook the diced potatoes until fork-tender, about 10-12 minutes. Drain the water and set the potatoes aside to cool slightly.
- Make the Sauce: In a large mixing bowl, combine the shredded cheddar cheese, sour cream, mayonnaise, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Combine Potatoes and Sauce: Add the cooked potatoes to the sauce mixture and gently stir until the potatoes are evenly coated.
- Assemble the Casserole: Transfer the potato mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Prepare the Topping: In a small bowl, combine the crushed cornflakes or breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve & Enjoy: Garnish with chopped green onions or parsley if desired, and serve warm.
Notes
- Russet potatoes work best for this casserole because they become tender and creamy when cooked.
- You can substitute the cornflake topping with breadcrumbs if preferred.
- For a lighter version, use low-fat sour cream and mayonnaise.
- Make sure to not overcook the potatoes before baking to avoid mushy texture.
- This casserole can be prepared ahead of time and refrigerated before baking.
