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There’s something about cheesy potato casserole that just… feels like home, doesn’t it? I can’t even count how many times I’ve made this dish — holidays, Sunday suppers, potlucks, “just because it’s Tuesday” nights. And you know what? It never, ever lasts long. Someone’s always scraping the corners of the dish, trying to sneak “just one more spoonful.”

My mom used to make something like this — creamy, cheesy, bubbling over the edges of her old Pyrex dish. It was the kind of recipe she didn’t even need to write down. And now? It’s one of those comfort dishes I go back to when life feels a little wobbly or the weather turns cold and I want something solid, warm, and made with real butter. You know what I mean.

Why You’ll Love This (Even If You’ve Had a Million Casseroles)

It’s creamy. Like, scoop-it-up-with-your-bread creamy.
The potatoes are soft, but still hold their shape — not a pile of mush.
It uses everyday stuff you probably already have.
You can make it ahead and reheat it, and no one’ll know the difference.
It’s the one dish at every get-together that goes first. Every time.

Honestly? It’s just a hug in a baking dish.

What You’ll Need (and What You Can Fudge a Little)

Here’s the thing: this isn’t fancy. It’s flexible. You’ve got a little wiggle room, which I love. So if you’re short one thing or want to jazz it up, go right ahead.

Russet potatoes (3 lbs) – These are your go-to for this. Starchy and perfect. If all you’ve got is Yukon Gold, it’ll still work.
Butter (¼ cup) – Real butter, please. Salted or unsalted, either is fine. I always end up using a bit more to grease the dish anyway.
Yellow onion (half of one) – Diced up nice and small. It adds sweetness and depth.
Garlic (2 cloves) – Smash it, mince it, toss it in. If you’re out, garlic powder works in a pinch.
Flour (¼ cup) – Just your basic white flour to thicken the sauce.
Chicken broth + half-and-half (½ cup each) – You want creamy with a little savoriness. Milk will work, even all broth if you’re dairy-light.
Sour cream (1 cup) – Tangy, creamy, delicious. Greek yogurt will work too.
Green onions (a small handful) – These add a pop of color and a little bite. Optional, but they’re lovely.
Shredded sharp cheddar (2 cups) – Get the good stuff if you can. Grate it yourself — it melts so much better.
Salt & pepper – Season it like you mean it. Potatoes can handle a little extra salt.

How to Make It (You’ve Got This)

This isn’t hard. There are a few steps, sure, but none of it’s fussy. Put on some music, maybe pour a little something, and let’s go.

Preheat the oven to 350°F. Butter up your baking dish like you’re painting it with love. An 8×11″ one works perfectly.
Boil the potatoes in salted water until they’re fork-tender — not falling apart, just soft. Drain and let them hang out while you make the sauce.
Melt your butter in a skillet over medium-low. Toss in the onions and cook until they’re soft and smell amazing — about 5 minutes. Add garlic and cook another 30 seconds.
Whisk in the flour. It’ll look like a paste — that’s good. Let it cook for a minute or two.
Slowly add the broth and half-and-half, whisking the whole time. Keep stirring until it thickens — about 5 minutes.
Remove from the heat and stir in the sour cream. Taste it. Add salt. Add pepper. Lick the spoon if no one’s looking.
In a big bowl, mix the cooked potatoes, cheesy sour cream sauce, green onions, and shredded cheddar. Stir gently. Be kind to the potatoes.
Spoon it into your buttered dish. Smooth it out. Add a little extra cheese if your heart tells you to.
Bake for 40–50 minutes until it’s golden and bubbling and smells like a dream. Let it sit for 10 minutes before serving, if you can stand it.

Want to Make It Your Own? Here’s How

Once you’ve made this once, your brain’s gonna start spinning with ideas. That’s the fun part.

Add bacon. Just… do it.
Toss in broccoli or mushrooms if you’ve got a veggie lover at the table.
Swap the cheddar for Gruyère, Monterey Jack, or a smoky cheese if you’re feeling fancy.
Top it with crushed potato chips or Ritz crackers for a little crunch — my aunt used to do this and it was always the best part.

Leftovers (If You Have Any)

This reheats beautifully — and honestly? Might even taste better the next day. The flavors have time to cozy up together.

Store it in the fridge, covered, for up to 4 days.
Reheat individual servings in the microwave (add a splash of milk to keep it creamy).
Or pop the whole dish back in the oven, covered, at 300°F until it’s warmed through.

You can freeze it, but the texture may change a bit. It’s doable — just don’t expect the same creaminess after thawing.

If You Make It… Tell Me Everything

Seriously, if this ends up on your table, I want to know about it. Did you tweak it? Did your kids ask for seconds? Did Uncle Mike steal the last spoonful when he thought no one was looking?

Drop a comment, shoot me a message, send a photo — I live for that kind of stuff.

‘Til next time — keep your butter soft and your cheese sharp,