Potato Casserole
This creamy, cheesy Potato Casserole is my favorite way to make my potatoes go the extra mile. Fit to serve a crowd, this gooey casserole is comfort food at its best. I can’t get enough of the crunchy, cheesy topping made with corn flake cereal. It’s a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.
“First time trying this recipe and myself and my family were thrilled by the taste. It’s truly the ultimate comfort food.”
Clay
Easy Recipe for Potato Casserole
Diced potatoes blanketed in a creamy sauce and topped with crunchy corn flake cereal…I can’t think of anything better. I love the mix of textures in this dish. It’s creamy, gooey, and crunchy all at the same time. I like to grab a 5 lb. bag of potatoes and make this casserole and my favorite creamy potato soup with the rest.
Potato Casserole
Cost $9.56 recipe / $0.96 serving
Ingredients
- 3 lbs. Yukon gold potatoes ($2.93*)
- 1/4 cup butter ($0.53)
- 1/2 onion ($0.35)
- 2 cloves garlic ($0.16)
- 1/2 tsp salt ($0.02)
- 1/4 cup all-purpose flour ($0.05)
- 2 cups milk (any kind, including plant-based, $0.96)
- 3 1/2 cups extra sharp cheddar cheese (divided, $3.21**)
- 1/2 cup sour cream ($0.91)
- 1 cup corn flake cereal (crushed, $0.44***)
Instructions
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Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
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Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
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While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
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Add in the onion and salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in the flour.
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Slowly pour in the milk while whisking to incorporate.
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Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
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Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
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Top with the crushed cereal and the remaining 1 1/2 cups of cheddar cheese.
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Bake for 20 minutes until the cheese is bubbly.
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Notes
**I love the flavor of extra sharp cheddar, but any kind of cheddar works well.
***If you don’t have any corn flake cereal, you can also use Panko breadcrumbs or crushed butter crackers.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Potato Casserole step-by-step photos
Prep the veggies: Preheat your oven to 375°F. While the oven preheats, peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.
Boil: Add the diced potatoes to a large pot of water. Bring to a boil over high heat, cooking for 8-10 minutes until fork tender. Strain the cooked potatoes in a colander. I like to place mine in the sink beforehand so it’s ready to go. Then, transfer the drained potatoes to a greased 9×13 casserole dish.
Make the cheese sauce: While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot set over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes, stirring occasionally, until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour. Cook, stirring constantly, until it no longer smells raw.
Now, slowly pour in 2 cups milk while whisking constantly to incorporate. This helps prevent clumping.
Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated. You may need to adjust the heat down to low at this point; just keep an eye on it.
Assemble the casserole: Pour the cheese sauce evenly over the potatoes. Gently stir until the potatoes are fully coated.
Top the casserole with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.
Bake the casserole: Bake for 20 minutes in the preheated oven until the cheese is bubbly. If you like the cheese a little crispier, you can broil it for the last 3-5 minutes.
This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!
What Else Can I Add?
This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? I’d throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!
Serving Suggestions
Serve this creamy, cheesy potato casserole with something hearty for dinner, like these juicy, perfectly seasoned air fryer chicken breasts. If you’re in the mood for a classic comfort food combo, you can’t go wrong with a slice of classic homemade meatloaf or some turkey meatballs. I also think it’s great for breakfast with fried eggs or maple sage breakfast sausage for a fun weekend spread!
Storage Instructions
Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 4 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.
