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

How to Make Potato Casserole


  • 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)
  • 7Enjoy!

Printable Recipe Card

About Potato Casserole

Course/Dish: Potatoes, Side Casseroles