Cheesy Potato Casserole


What makes this classic comfort food so great? Let us count the ways.

Hands On Time:
40 mins
Bake Time:
1 hrs 10 mins
Rest Time:
10 mins
Total Time:
2 hrs
12 servings

Thinly sliced, shingled potatoes are meltingly tender and, while there's certainly plenty of rich and creamy cheese sauce, it's not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that's incredibly addictive. Using two types of cheese is another key: Sharp Cheddar cheese compliments the Parmesan's saltiness. Serve this casserole as a holiday side dish, or enjoy it with dinner tonight, and have leftovers for breakfast, topped with a fried egg.


  • ¼ cup salted butter, plus more for baking dish

  • ¼ cup all-purpose flour

  • 3 ½ cups half-and-half

  • ½ teaspoon garlic powder

  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided

  • 4 ounces shredded Parmesan cheese (about 1 cup), divided

  • 4 pounds russet potatoes (about 6 large potatoes), peeled and thinly sliced

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 375°F. Heat butter in a medium saucepan over medium, whisking often, until melted, about 2 minutes. Add flour and cook, whisking constantly, until bubbling, about 1 minute.

  2. Slowly whisk in half-and-half, increase heat to medium-high, and cook, whisking often, until slightly thickened, 5 to 6 minutes.

  3. Whisk in garlic powder, 1½ cups white Cheddar, and ¾ cup of Parmesan until cheese is melted and sauce is smooth, about 1 minute. Remove from heat and set aside.

  4. Lightly grease a 13x9-inch baking dish with butter. Add one layer of potatoes, shingle-style. Sprinkle with a small amount of salt and pepper, and then spread about 1 cup of sauce mixture evenly over the potatoes.

  5. Repeat layers 4 to 5 more times with remaining potatoes, salt, pepper, and sauce mixture, ending with a layer of sauce on top, and then sprinkle top with remaining ½ cup Cheddar and 1/4 cup Parmesan.

  6. Lightly grease a piece of aluminum foil with butter, place it over the baking dish, and then bake until potatoes are somewhat tender and liquid is bubbling, about 40 minutes.

  7. Remove foil and continue to bake until potatoes are tender and top of the casserole is a deep golden brown, 30 to 35 minutes.

  8. Remove from oven and let stand at room temperature 10 minutes. Top with chives.

    Cheesy Potato Casserole
    Alison Miksch
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