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Dinner / Potato Casserole: The Ultimate Comfort Food Recipe

Potato Casserole: The Ultimate Comfort Food Recipe

August 8, 2025 by JannaDinner

Potato Casserole: Just the name conjures up images of cozy family gatherings, holiday feasts, and that irresistible, creamy, cheesy goodness that everyone craves. Have you ever wondered why this humble dish has become such a beloved staple on dinner tables across generations? It’s more than just potatoes; it’s a comforting embrace in a baking dish!

While the exact origins of the modern potato casserole are a bit hazy, the concept of baking potatoes with creamy sauces and cheese has roots in various European culinary traditions. Think of the classic French gratin dauphinois, a testament to the simple elegance of potatoes, cream, and a touch of garlic. Over time, this concept evolved, incorporating readily available ingredients like cream of mushroom soup and cheddar cheese, transforming into the comforting casserole we know and love today.

But what is it about this dish that makes it so universally appealing? For starters, the taste is simply divine. The creamy, melt-in-your-mouth texture of the potatoes, combined with the savory richness of cheese and the subtle umami notes from the soup, creates a symphony of flavors that dance on your palate. Beyond the taste, potato casserole is incredibly convenient. It’s a make-ahead dream, perfect for potlucks and busy weeknights. Plus, it’s a crowd-pleaser, guaranteed to be a hit with both kids and adults. So, are you ready to discover the secrets to making the ultimate potato casserole? Let’s get started!

Potato Casserole this Recipe

Ingredients:

  • 5 lbs Russet Potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 large Yellow Onion, finely chopped
  • 1 (10.75 oz) can Condensed Cream of Mushroom Soup
  • 1 (10.75 oz) can Condensed Cream of Celery Soup
  • 1 (8 oz) container Sour Cream
  • 1 cup Milk
  • 1/2 cup Butter, melted
  • 2 cups Shredded Cheddar Cheese, divided
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Salt and Black Pepper to taste
  • Optional: 1/4 cup Chopped Fresh Parsley, for garnish
  • Optional Topping: 1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preparing the Potatoes and Onions:

Okay, let’s get started! The most important part of this casserole is the potatoes, so we need to prep them properly. First, peel all 5 pounds of Russet potatoes. I find that using a vegetable peeler makes this process much faster and easier. Once peeled, you’ll need to slice them thinly. Aim for about 1/8 inch thick. A mandoline slicer can be a lifesaver here, ensuring uniform thickness, which helps the potatoes cook evenly. If you don’t have a mandoline, just take your time and try to slice them as consistently as possible with a sharp knife. Place the sliced potatoes in a large bowl filled with cold water as you slice them. This prevents them from browning and also helps to remove some of the excess starch, which will result in a creamier casserole.

Next, let’s tackle the onion. Finely chop one large yellow onion. I know, I know, chopping onions can be a tearjerker! But trust me, the flavor it adds to the casserole is worth it. You can try chilling the onion in the freezer for about 15 minutes before chopping to help reduce the tears. Or, you can try chopping it under running water. Whatever method works best for you, just make sure the onion is finely chopped so it cooks evenly and blends seamlessly into the casserole.

Making the Creamy Sauce:

Now for the heart of the casserole – the creamy, dreamy sauce! In a large bowl (the same one you used for the potatoes, after emptying and drying it, is fine!), combine the condensed cream of mushroom soup and the condensed cream of celery soup. I know using condensed soups might seem like a shortcut, but they really do create that classic, comforting flavor that everyone loves in a potato casserole. Add the sour cream to the bowl. The sour cream adds a lovely tang and richness to the sauce. Then, pour in the milk. The milk helps to thin out the sauce and make it perfectly creamy. Next, add the melted butter. The butter adds flavor and richness, making the casserole even more decadent. Finally, stir in the garlic powder and onion powder. These spices add a subtle but important layer of flavor. Season with salt and black pepper to taste. Be generous with the seasoning, as the potatoes will absorb some of it during baking. Give everything a good whisk until it’s smooth and well combined. There should be no lumps of sour cream remaining.

Assembling the Casserole:

Time to put everything together! Preheat your oven to 350°F (175°C). While the oven is preheating, grease a 9×13 inch baking dish. I like to use butter or cooking spray to ensure the casserole doesn’t stick. Now, drain the sliced potatoes thoroughly. You can use a colander to drain them, and then pat them dry with paper towels to remove any excess water. This step is important because too much water will make the casserole watery. In the prepared baking dish, layer about one-third of the sliced potatoes. Spread them out evenly to cover the bottom of the dish. Sprinkle about half of the chopped onion over the potatoes. Then, pour about one-third of the creamy sauce over the potatoes and onions. Sprinkle about one-third of the shredded cheddar cheese over the sauce. Repeat these layers two more times, ending with a layer of sauce and cheese on top. Make sure to distribute the potatoes, onions, sauce, and cheese evenly throughout the casserole. This will ensure that every bite is perfectly balanced and delicious.

Baking the Casserole:

Carefully place the assembled casserole in the preheated oven. Bake for 60-75 minutes, or until the potatoes are tender and the cheese is melted and bubbly. To test if the potatoes are tender, insert a fork into the center of the casserole. If the fork slides in easily, the potatoes are done. If the top of the casserole starts to brown too quickly, you can cover it loosely with aluminum foil for the last 15-20 minutes of baking. This will prevent the cheese from burning. If you are using the optional cornflake topping, mix the crushed cornflakes with the melted butter in a small bowl. Sprinkle the cornflake mixture evenly over the top of the casserole during the last 15 minutes of baking. This will add a nice crunchy texture to the casserole.

Cooling and Serving:

Once the casserole is done baking, remove it from the oven and let it cool for at least 10-15 minutes before serving. This will allow the sauce to thicken slightly and prevent the casserole from being too runny. Garnish with chopped fresh parsley, if desired. This adds a pop of color and freshness to the casserole. Serve hot and enjoy! This potato casserole is perfect as a side dish for holidays, potlucks, or any special occasion. It’s also great as a comforting weeknight meal. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake the entire casserole in the oven until heated through.

Detailed Step-by-Step Instructions:

  1. Prepare the Potatoes: Peel the potatoes and slice them thinly (1/8 inch). Place them in a bowl of cold water to prevent browning.
  2. Chop the Onion: Finely chop the yellow onion.
  3. Make the Sauce: In a large bowl, combine the cream of mushroom soup, cream of celery soup, sour cream, milk, melted butter, garlic powder, and onion powder. Season with salt and pepper to taste. Whisk until smooth.
  4. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  5. Drain the Potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels.
  6. Layer the Casserole: In the prepared baking dish, layer one-third of the potatoes, half of the onion, one-third of the sauce, and one-third of the cheese. Repeat the layers two more times, ending with sauce and cheese on top.
  7. Bake the Casserole: Bake for 60-75 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Cover with foil if the top browns too quickly.
  8. Add Cornflake Topping (Optional): If using, mix crushed cornflakes with melted butter and sprinkle over the casserole during the last 15 minutes of baking.
  9. Cool and Serve: Let the casserole cool for 10-15 minutes before serving. Garnish with chopped parsley, if desired.

Tips for the Best Potato Casserole:

  • Use Russet Potatoes: Russet potatoes are the best choice for this casserole because they have a high starch content, which makes them creamy and fluffy when baked.
  • Slice the Potatoes Thinly: Thinly sliced potatoes cook more evenly and absorb the sauce better.
  • Don’t Overcook the Potatoes: Overcooked potatoes can become mushy. Check for doneness by inserting a fork into the center of the casserole.
  • Adjust the Seasoning: Taste the sauce before assembling the casserole and adjust the seasoning as needed.
  • Add Extra Cheese: If you’re a cheese lover, feel free to add more cheese to the casserole.
  • Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
  • Customize the Flavors: Feel free to add other ingredients to the casserole, such as cooked ham, bacon, or vegetables.
Variations:
  • Cheesy Potato Casserole: Add more cheese to the casserole, such as Gruyere, Monterey Jack, or Pepper Jack.
  • Ham and Potato Casserole: Add diced cooked ham to the casserole for a heartier meal.
  • Bacon and Potato Casserole: Add cooked and crumbled bacon to the

    Potato Casserole

    Conclusion:

    And there you have it! This isn’t just any potato dish; it’s a creamy, dreamy, cheesy Potato Casserole that’s destined to become a family favorite. I truly believe this recipe is a must-try because it delivers maximum comfort food vibes with minimal effort. It’s the kind of dish that makes everyone feel warm and fuzzy inside, and honestly, who doesn’t need a little more of that in their life?

    What makes this casserole so special? It’s the perfect balance of textures – the tender, fluffy potatoes, the rich, creamy sauce, and that golden, bubbly cheese topping. Plus, it’s incredibly versatile. You can easily adapt it to your own tastes and preferences.

    Looking for serving suggestions? This Potato Casserole is fantastic as a side dish for just about any main course. Think roasted chicken, grilled steak, or even a simple baked ham. It’s also a star player at potlucks and holiday gatherings. Trust me, it will disappear fast!

    But the fun doesn’t stop there! Let’s talk variations. Want to add a little kick? Stir in a pinch of cayenne pepper or a dash of hot sauce to the sauce. Craving some extra veggies? Sauté some diced onions, bell peppers, or mushrooms and add them to the potato mixture. For a heartier casserole, consider adding cooked bacon or ham. You could even top it with crispy fried onions for an extra layer of flavor and texture.

    If you’re feeling adventurous, try using different types of cheese. Gruyere, sharp cheddar, or even a smoked gouda would all be delicious additions. And for a lighter version, you can substitute some of the sour cream with Greek yogurt.

    I’ve made this Potato Casserole countless times, and it always gets rave reviews. It’s a crowd-pleaser that’s easy to make and even easier to eat. It’s the perfect dish to bring to a friend in need, or to enjoy on a cozy night in.

    Why You Should Make This Potato Casserole Tonight!

    Seriously, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience potato perfection. I’m confident that you’ll love this recipe as much as I do. It’s a classic for a reason!

    I’m so excited for you to try this recipe! Once you do, I’d love to hear about your experience. Did you make any variations? What did your family think? Share your photos and stories in the comments below. Let’s create a community of Potato Casserole lovers!

    Don’t forget to rate the recipe and share it with your friends and family. Happy cooking! I hope this becomes a staple in your home, just like it is in mine. Enjoy!


    Potato Casserole: The Ultimate Comfort Food Recipe

    Creamy potato casserole with sliced potatoes, onions, rich cream sauce, and cheddar cheese. Perfect for holidays or weeknights.

    Prep Time30 minutes
    Cook Time60 minutes
    Total Time105 minutes
    Category: Dinner
    Yield: 12-16 servings
    Save This Recipe

    Ingredients

    • 5 lbs Russet Potatoes, peeled and thinly sliced (about 1/8 inch thick)
    • 1 large Yellow Onion, finely chopped
    • 1 (10.75 oz) can Condensed Cream of Mushroom Soup
    • 1 (10.75 oz) can Condensed Cream of Celery Soup
    • 1 (8 oz) container Sour Cream
    • 1 cup Milk
    • 1/2 cup Butter, melted
    • 2 cups Shredded Cheddar Cheese, divided
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Onion Powder
    • Salt and Black Pepper to taste
    • Optional: 1/4 cup Chopped Fresh Parsley, for garnish
    • Optional Topping: 1 cup crushed cornflakes mixed with 1/4 cup melted butter

    Instructions

    1. Prepare the Potatoes: Peel the potatoes and slice them thinly (1/8 inch). Place them in a bowl of cold water to prevent browning.
    2. Chop the Onion: Finely chop the yellow onion.
    3. Make the Sauce: In a large bowl, combine the cream of mushroom soup, cream of celery soup, sour cream, milk, melted butter, garlic powder, and onion powder. Season with salt and pepper to taste. Whisk until smooth.
    4. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
    5. Drain the Potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels.
    6. Layer the Casserole: In the prepared baking dish, layer one-third of the potatoes, half of the onion, one-third of the sauce, and one-third of the cheese. Repeat the layers two more times, ending with sauce and cheese on top.
    7. Bake the Casserole: Bake for 60-75 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Cover with foil if the top browns too quickly.
    8. Add Cornflake Topping (Optional): If using, mix crushed cornflakes with melted butter and sprinkle over the casserole during the last 15 minutes of baking.
    9. Cool and Serve: Let the casserole cool for 10-15 minutes before serving. Garnish with chopped parsley, if desired.

    Notes

    • Potato Prep: Slicing potatoes thinly and soaking them in cold water is key for even cooking and a creamy texture.
    • Sauce Seasoning: Don’t be afraid to season the sauce generously, as the potatoes will absorb some of the flavor.
    • Baking Time: Baking time may vary depending on your oven. Check for doneness by inserting a fork into the center of the casserole.
    • Make Ahead: Assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add a few extra minutes to the baking time.
    • Customization: Add cooked ham, bacon, or other vegetables to customize the flavors.
    • Cheese Variety: Experiment with different cheeses like Gruyere, Monterey Jack, or Pepper Jack.

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