Description
This creamy and cheesy Potato Casserole combines tender Yukon gold potatoes with a rich cheese sauce, topped with crispy crushed cereal for added texture. Perfect as a comforting side dish or a hearty main, it’s baked to golden perfection and guarantees satisfying flavors in every bite.
Ingredients
Units
Scale
Potatoes
- 3 lbs. Yukon gold potatoes
Dairy & Fat
- 1/4 cup butter
- 2 cups milk (any kind, including plant-based)
- 3 1/2 cups extra sharp cheddar cheese (divided)
- 1/2 cup sour cream
Vegetables & Seasonings
- 1/2 onion
- 2 cloves garlic
- 1/2 tsp salt
Thickening & Topping
- 1/4 cup all-purpose flour
- 1 cup crushed corn flake cereal
- Remaining 1 1/2 cups cheddar cheese (for topping)
Instructions
- Preheat the oven: Set your oven to 375°F and prepare a 9×13 casserole dish by greasing it lightly to prevent sticking.
- Prepare the potatoes: Peel and dice the Yukon gold potatoes into uniform pieces. Add them to a large pot of water and bring to a boil. Cook for 8-10 minutes until fork tender, then drain well and transfer to the prepared casserole dish.
- Make the cheese sauce: While the potatoes are boiling, melt the butter in a large saucepan over medium heat. Add the chopped onion and salt; sauté for a few minutes until softened. Add the minced garlic and cook for an additional minute. Stir in the flour and cook for another minute, then gradually pour in the milk while whisking constantly to prevent lumps. Add 2 cups of cheese and the sour cream, stirring until smooth and melted.
- Combine and assemble: Pour the cheese sauce over the cooked potatoes in the casserole dish. Gently stir to coat all the potatoes evenly. Sprinkle the crushed cereal evenly over the top, followed by the remaining 1 1/2 cups of cheddar cheese.
- Bake: Place the casserole in the oven and bake for 20 minutes, or until the cheese is bubbly and golden around the edges.
Notes
- For extra flavor, add chopped green onions or cooked bacon bits on top before baking.
- This dish can be prepared ahead and refrigerated; just add a few extra minutes to the baking time if cold from the fridge.
- Feel free to substitute different types of cheese such as mozzarella or Monterey Jack for variation.
- Using gluten-free flour works well for those with dietary restrictions.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg
