Cheesy Potato Casserole
This Cheesy Potato Casserole features layers upon layers of thinly sliced potatoes, a creamy cheese sauce, and extra cheese on top! Easily my favorite potato side dish!
Servings: 12
Ingredients
- 5 Pounds Russet Potatoes peeled and sliced thin
- 4 Tablespoons Unsalted Butter
- 1 Yellow Onion minced
- 8 Cloves Garlic minced
- 1/4 Cup All-Purpose Flour
- 1 Dash Nutmeg
- 1 1/2 Cups Chicken Broth (vegetable works too)
- 1 Tablespoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Montreal Chicken Seasoning
- 1 1/2 Cups Heavy Cream
- 8 Ounces Tillamook Sour Cream
- 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Cheddar Jack Cheese
- 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
- 1 Cup Freshly Grated Parmesan
Instructions
- Preheat oven to 400°F and spray a 3qt baking dish with a non stick spray. Set aside.
- Peel and thinly slice potatoes, approximately 1/8-1/4 inch thick. Set aside.5 Pounds Russet Potatoes
- In a large saucepan, melt butter over low flame then add onions and garlic. Sauté for about 4-5 minutes or until tender.4 Tablespoons Unsalted Butter, 1 Yellow Onion, 8 Cloves Garlic
- Sprinkle flour and nutmeg over onion mixture, stir and cook for a couple minutes.1/4 Cup All-Purpose Flour, 1 Dash Nutmeg
- Pour the broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and add a cup of each cheese, stirring to combine.1 1/2 Cups Chicken Broth, 1 Tablespoon Salt, 1 teaspoon Freshly Ground Black Pepper, 1 teaspoon Montreal Chicken Seasoning, 1 1/2 Cups Heavy Cream
- Layer 1/3 of the potato slices in a sprayed baking dish, then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.8 Ounces Tillamook Sour Cream, 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Cheddar Jack Cheese, 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
- Top with 1/3 of the Parmesan, 1/3 cheddar jack cheese and 1/3 of sharp cheddar cheese.2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Cheddar Jack Cheese, 1 Cup Freshly Grated Parmesan, 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
- Repeat layering two more times, ending with cheddar cheese and a sprinkle of parmesan.
- Cover with foil and place in oven. Cook for 1 1/2 - 2 hours, until potatoes are tender.
- About 15 - 20 minutes prior to potatoes being done, remove the foil to brown the cheese. Remove from oven, let sit for about 15 minutes to bring the temperature down.
- Serve with a sprinkle of fresh parsley if desired.
Video
Notes
- These potatoes can be stored in the refrigerator for 2-3 days.
Nutrition
Serving: 1cup | Calories: 544kcal | Carbohydrates: 40g | Protein: 19g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 1156mg | Potassium: 931mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 14mg | Calcium: 479mg | Iron: 2mg