Potato Casserole
A delicious Potato Casserole made with Yukon gold potatoes, cheese, and a crispy topping.
Equipment
- large pot
- large saucepan
- 9×13'' Casserole Dish
Ingredients
Potatoes and Dairy
- 3 lbs Yukon gold potatoes
- ¼ cup butter
- ½ unit onion
- 2 cloves garlic
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 2 cups milk any kind, including plant-based
- 3 ½ cups extra sharp cheddar cheese divided
- ½ cup sour cream
- 1 cup corn flake cereal crushed
Instructions
Cooking Instructions
- Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
- 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.
- While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
- 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.
- Slowly pour in the milk while whisking to incorporate.
- Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
- Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
- Top with the crushed cereal and the remaining 1 ½ cups of cheddar cheese.
- Bake for 20 minutes until the cheese is bubbly.
Notes
These potatoes are in between starchy and waxy, making them perfect for this casserole since they hold their shape well. If you don’t have any corn flake cereal, you can also use Panko breadcrumbs or crushed butter crackers.
Nutrition
Serving: 1servingCalories: 459kcalCarbohydrates: 51gProtein: 16gFat: 22gSodium: 615mgFiber: 4g
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