Creamy Pour-Over Potato Casserole
Serves: 4–6
Prep: 15 min
Bake: 55–65 min
Ingredients
1 kg potatoes, peeled and thinly sliced
1 small onion, finely sliced (optional)
2 cloves garlic, minced
250 ml heavy cream (or cooking cream)
200 ml milk
1 cup shredded cheese (mozzarella, cheddar, or mix)
2 tbsp melted butter
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme or Italian seasoning
½ cup grated Parmesan (optional)
Instructions
Preheat oven to 190°C (375°F). Grease a glass casserole dish.
Layer the sliced potatoes (and onions if using) evenly in the dish.
In a bowl, whisk together:
cream
milk
melted butter
garlic
salt
pepper
paprika
thyme
Pour the creamy mixture evenly over the potatoes so it seeps between the layers.
Cover with foil and bake for 40 minutes.
Remove foil, sprinkle cheese (and Parmesan if using) on top.
Bake uncovered another 15–25 minutes until golden, bubbling, and potatoes are fork-tender.
Rest for 5–10 minutes before serving.
