Potato Casserole

Kris Moler


This recipe is more of a guideline for me, I am always adding extra stuff. If you want the potatoes to be more creamy, add more cream or milk. I like them firm and cheezy, not so creamy.

You can make this an entree by adding cooked ham, chicken, or even shrimp! Trust me, it works!

I just made this for my elderly parents, and my father ate so much he was sick later. hmmm...

★★★★★ 1 vote
1 Hr
1 Hr 30 Min


6 large
russet potatoes
2 medium
sweet onions (vidalia, spanish, etc.)
2 clove
Fresh Garlic
6 c
cheddar cheese, shredded
6 c
light cream or half and half
salt and pepper
spices to taste


1Peel and Boil potatoes until they are cooked but not mashable. (they will finish cooking in the oven later) -- Let cool and slice thin (1/2" slices are great!)
2Slice onions to thin strips (not dice) - Chop garlic
3In a hot skillet with olive oil, sautee onions until starting to caramelize, then add garlic (garlic will burn if added too soon). Let cool when finished.
4While this is happening, grate cheese.
5In a casserole dish, spray with PAM or other spray fat. This will make clean up a breeze!
6Start layering potatoes, onions, and cheese. repeat. and repeat. When you're out of potatoes, put the rest of cheese (maybe grate some more! I'm a cheeze hound)... Cover and bake in 375 degree preheated oven for 1.5 hours. Take lid off dish 10-20 minutes before finishing to give it a nice golden crust (my favorite part)

About this Recipe

Course/Dish: Potatoes, Side Casseroles