Cheesy Potato Casserole (Golden & Creamy) 🥔🧀
Serves 6–8
Ingredients
2½–3 lb (1.2–1.4 kg) potatoes, peeled & thinly sliced
2 cups shredded cheese (cheddar or a cheddar–mozzarella mix)
1½ cups heavy cream (or half-and-half)
½ cup milk
3 tbsp butter
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
Optional: ½ small onion, finely sliced
Instructions
Heat oven to 375°F (190°C). Butter a baking dish.
Make the cream: Melt butter in a saucepan. Add garlic (and onion if using); cook 1 minute. Stir in cream, milk, salt, pepper, and paprika. Warm—don’t boil.
Layer: Arrange half the potatoes in the dish, sprinkle with half the cheese. Pour over half the cream. Repeat layers.
Bake covered with foil for 45–50 minutes, until potatoes are tender.
Uncover & brown for 15–20 minutes until bubbly and golden.
Rest 10 minutes, then slice and serve.
Tips & Variations
Extra crispy top? Broil 2–3 minutes at the end.
Add-ins: cooked bacon bits, sliced mushrooms, or a pinch of thyme.
Lighter swap: use evaporated milk instead of cream (still tasty!).
Want this turned into a slow cooker or 5-ingredient version?
