This creamy, cheesy potato casserole is my favorite way to make my potatoes go the extra mile. Fit to serve a crowd, this gooey casserole is comfort food at its best. I can’t get enough of the crunchy, cheesy topping made with corn flake cereal. It’s a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.
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First time trying this recipe and myself and my family were thrilled by the taste. It’s truly the ultimate comfort food.
Clay
Diced potatoes blanketed in a creamy sauce and topped with crunchy corn flake cereal… I can’t think of anything better. I love the mix of textures in this dish. It’s creamy, gooey, and crunchy all at the same time. I like to grab a 5 lb. bag of potatoes and make this casserole and my favorite creamy potato soup with the rest.
Ingredients
- Yukon Gold Potatoes: These potatoes are in between starchy and waxy, making them perfect for this casserole since they hold their shape well. You’ll need 3 lbs. or about 6 medium potatoes.
- Butter: Unsalted butter adds a rich flavor to the dish and helps prevent the onions and garlic from burning in the pan.
- Onion and Garlic: These alliums add a classic earthy and sweet flavor that adds depth to this dish.
- Salt: Kosher salt enhances the natural flavor of the potatoes.
- All-Purpose Flour: A little bit of flour helps to thicken up the sauce.
- Milk: Milk adds moisture to the sauce. You can use any kind of milk you have on hand, including plant-based.
- Extra Sharp Cheddar Cheese: I love the flavor of extra sharp, but any kind of cheddar works well.
- Sour Cream: Sour cream adds a touch of brightening tanginess and richness to the dish.
- Corn Flake Cereal: Crushed corn flakes create the perfect slightly sweet, super crunchy topping for this casserole. You can also use Panko breadcrumbs or crushed butter crackers if that’s what you have on hand.
What Else Can I Add?
This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? Throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!
Serving Suggestions
Serve this creamy, cheesy potato casserole with Air Fryer Chicken Breasts, Classic Homemade Meatloaf, or some Turkey Meatballs. It’s also great for breakfast with Fried Eggs or Maple Sage Breakfast Sausage.
Storage Instructions
Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 5 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.
Potato Casserole
Servings 10Ingredients
- 3 lbs. Yukon gold potatoes ($3.00)
- 1/4 cup butter ($0.53)
- 1/2 onion ($0.16)
- 2 cloves garlic ($0.16)
- 1/2 tsp salt ($0.02)
- 1/4 cup all-purpose flour ($0.05)
- 2 cups milk ($0.96)
- 3 1/2 cups extra sharp cheddar cheese, divided ($3.21)
- 1/2 cup sour cream ($0.53)
- 1 cup crushed corn flake cereal ($0.44)
Instructions
- Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
- Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
- While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
- Add in the onion and salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in the flour.
- Slowly pour in the milk while whisking to incorporate.
- Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
- Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
- Top with the crushed cereal and the remaining 1 1/2 cups of cheddar cheese.
- Bake for 20 minutes until the cheese is bubbly.
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Nutrition
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how to make Potato Casserole – step by step photos
Preheat your oven to 375°F. Peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.
Add the potatoes to a large pot of water. Bring to a boil over high heat, cooking for 8-10 minutes until fork tender. Strain the cooked potatoes in a colander. I like to place mine in the sink beforehand so it’s ready to go. Then, transfer the drained potatoes to a greased 9×13 casserole dish.
While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot set over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes, stirring occasionally, until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour. Cook, stirring constantly, until it no longer smells raw.
Slowly pour in 2 cups milk while whisking constantly to incorporate. This helps prevent clumping.
Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated. You may need to adjust the heat down to low at this point; just keep an eye on it.
Pour the cheese sauce evenly over the potatoes. Gently stir until the potatoes are fully coated.
Top the casserole with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.
Bake for 20 minutes until the cheese is bubbly. If you like the cheese a little crispier, you can broil it for the last 3-5 minutes.
This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!
Could you just slice the potatoes instead of dicing them?
I’m sure you could! They would likely cook a little quicker that way.
For us, it was too much onion. Some people enjoy a strong onion flavor and that’s fine! But if you’re not a huge fan, I would suggest trying 1/4 onion instead of 1/2. You can always freeze the unused portion to use later, so nothing goes to waste.
Lmao I just came here to write a review after making it and realized I threw a whole damn onion in there. I simmered it in the butter for a long time though. I thought it was awesome!
Can you use sweet potatoes instead of yukon?
We haven’t tried it, Chad! The main issue I think would be them turning kind of mushy in the casserole. Yukons are a more waxy so the hold their shape well in dishes like this. You’re always welcome to try it and see how it goes, but I would definitely need to play with the cooking time a bit as well.
I have made some additions to this recipe. In the saucepan I added a bit of smoked paprika for colour, ground cumin and added dashes of franks red hot until it tasted just right to my spicyness and salt level
First time trying this recipe and myself and my family were thrilled by the taste. It’s truly the ultimate comfort food.
Can this be made in advance?
Sure! You can make ahead, cover and store in the fridge overnight. I’d wait to add the crunchy topping until right before baking.
I’d like to add a veggie. What would you suggest adding? Broccoli or cauliflower?
I think broccoli would be great!
You’ve got a little typo in the “what is potato casserole” section… “or” instead of “of” 🙂
Fixed! Thanks, Jenn!
What else would you suggest to use instead of crushed corn flakes?
You can use Panko breadcrumbs or crushed butter crackers (like Ritz). :)
You could also try crushing up some potato chips for the topping. By doing so you can reduce the salt to perhaps 1/2 tsp or eliminate it all together.
Yummy, goey yet crunchy all in the same moorish mouthful.
Love that this recipe uses fresh potatoes. Crushed corn flakes were a common casserole topping when I was growing up–a real taste from my childhood! I made a half recipe in a 8″ baking dish, and we barely had enough leftovers for a 2nd meal.
What else is there besides fresh cubed potatoes? I figured it was the only thing to use. Lol jk. Being sarcastic my friend.
So this is basically Funeral Potatoes, a Utah classic, and by golly my favorite side dish and casserole. I haven’t tried this recipe yet but I’m giving 5 stars anyways, cause it’s that good IMO