Cheesy Potato Casserole Easy (Print Version)

Creamy potatoes baked in a cheesy sauce, finished with crispy golden topping. A crowd-friendly comforting dish.

# What You'll Need:

→ Potatoes

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

→ Sauce

02 - 1/4 cup unsalted butter
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1/2 cup sour cream
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon paprika

→ Cheese

12 - 2 cups sharp cheddar cheese, grated
13 - 1 cup mozzarella cheese, grated

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup Parmesan cheese, grated
17 - 2 tablespoons fresh chives or parsley, chopped (optional)

# How-To Steps:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Place potato cubes in a large pot, cover with cold water, and season lightly with salt. Bring to a boil, then simmer for 8–10 minutes until tender but intact. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 1/4 cup butter. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
04 - Sprinkle flour evenly over onion mixture, stirring constantly for 1–2 minutes until a roux forms. Gradually whisk in 2 cups milk, ensuring the sauce stays smooth. Cook, stirring frequently, until thickened, 3–4 minutes.
05 - Remove saucepan from heat. Stir in sour cream, Dijon mustard, salt, pepper, and paprika.
06 - Add grated cheddar and mozzarella cheeses to the sauce, stirring until fully melted and mixture is smooth.
07 - Gently fold drained potatoes into cheese sauce, ensuring all cubes are evenly coated.
08 - Spoon the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over surface.
10 - Bake uncovered for 35–40 minutes until bubbling and golden brown.
11 - Let cool for 10 minutes before topping with fresh chives or parsley, if desired. Serve warm.

# Expert Tips:

01 -
  • Ready with staples you probably already have in your kitchen
  • Made in just one pan so cleanup is easy
  • Perfect to assemble ahead for busy days
  • Kid-friendly and comforting on chilly nights
02 -
  • Perfect for meal prep can be made a day ahead
  • Vegetarian and kid-approved
  • Can be frozen for up to three months
  • Reheats beautifully without losing creaminess
03 -
  • For best texture cube your potatoes evenly so every bite is creamy but never mushy
  • Always grate your cheeses yourself for smoother melting
  • Let the casserole rest after baking it keeps the sauce velvety and prevents burned tongues

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