Creamy Pour-Over Potato Casserole
Servings: 4–6
Prep Time: 15 min
Cook Time: 45–50 min
Ingredients:
4–5 medium potatoes, peeled and thinly sliced
1 cup heavy cream (or half-and-half for lighter version)
1/2 cup milk
1–2 cloves garlic, minced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg (optional, adds cozy warmth)
1 cup shredded cheese (cheddar, gruyere, or a mix)
2 tablespoons butter, cut into small pieces
Instructions:
Preheat oven to 375°F (190°C). Lightly butter a glass casserole dish.
Prepare the cream mixture: In a small saucepan, heat the heavy cream and milk with garlic, salt, pepper, and nutmeg until warm. Don’t boil—just gently heat.
Layer the potatoes: Arrange half of the sliced potatoes in the casserole dish. Pour half of the creamy mixture over them. Sprinkle with half of the cheese. Repeat with remaining potatoes, cream mixture, and cheese. Dot the top with butter pieces.
Bake: Cover with foil and bake for 30–35 minutes. Remove foil and bake another 10–15 minutes, until the top is golden brown and potatoes are tender when pierced with a fork.
Serve warm as a cozy winter side dish or even a main with a salad or roasted meat.
💡 Tip: For extra indulgence, stir a little sour cream into the cream mixture before pouring—it makes it ridiculously satisfying.
