Description
This Cheesy Potato Casserole is a comforting and creamy dish featuring tender little potatoes baked in a rich cheese sauce with a flavorful blend of garlic, onions, and Italian seasoning. Perfect as a side for any meal, it combines melted cheddar cheese and a velvety sour cream base for a crowd-pleasing casserole ready in under an hour.
Ingredients
Potatoes
- 1 ½ lb little potatoes, cut into 1cm cubes
Sauce
- ¼ cup unsalted butter
- ½ medium onion, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (any kind)
- ½ cup sour cream (any kind)
- 3 cups shredded cheddar cheese, divided
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 5-6 minutes until they are almost tender but still hold their shape well; then drain thoroughly.
- Prepare Baking Dish and Oven: Lightly grease a 9×9″ baking dish and place the drained potatoes inside. Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
- Sauté Onions: In a medium skillet, melt the butter over medium heat. Add the finely chopped onions and cook until they are softened and beginning to brown, enhancing their sweetness and flavor.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook this mixture for about 1 minute to release the aromas and develop the flavors.
- Make Roux: Sprinkle the flour into the skillet and whisk continuously, combining it well with the butter and onion mixture to form a roux, which will thicken the sauce.
- Thicken Sauce: Gradually pour in the milk while stirring constantly. Continue cooking over medium heat for about 5 minutes, stirring frequently until the mixture thickens into a creamy sauce.
- Add Dairy: Remove the skillet from heat and stir in the sour cream and 2 cups of the shredded cheddar cheese until melted and smooth, forming a rich cheese sauce.
- Combine and Bake: Pour the cheese sauce over the potatoes in the baking dish, stirring gently to mix everything together. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake uncovered in the preheated oven for about 20 minutes until the casserole is bubbly and the cheese on top is golden and slightly crispy.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving to let the sauce set and flavors meld perfectly.
Notes
- Using little potatoes or baby potatoes works best as they hold their shape well during boiling and baking.
- Feel free to use any milk type, including whole, low-fat, or plant-based milk for variations.
- For a smoother sauce, ensure you whisk the flour and butter mixture thoroughly before adding milk.
- You can substitute cheddar cheese with other cheeses like Monterey Jack or mozzarella for a different flavor.
- Allowing the casserole to rest before serving helps it firm up and makes it easier to slice and serve.
