cheesy potato casserole

Recipe by
Beth Pierce
Ofallon, MO

This cheesy potato casserole is the ultimate comfort food with diced hash brown potatoes in a lusciously creamy Gouda and cheddar cheese sauce, topped with a savory Parmesan Panko bread crumb mixture. It is easy enough for a weeknight meal and tasty enough for guests. This is one of our creamy, dreamy go-to side dishes. It is perfect with so many courses, and everyone loves it. I like to serve it with grilled chicken breast, oven-baked brisket, and mini meatloaves.

yield 10 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For cheesy potato casserole

  • CRUMB TOPPING
  • 3 Tbsp
    melted butter
  • 2 tsp
    Worcestershire sauce
  • 1 c
    Panko bread crumbs
  • 1/4 c
    finely grated Parmesan cheese
  • CHEESY POTATO CASSEROLE
  • 32 oz
    frozen diced hash brown potatoes (partially thawed)
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 2 c
    whole milk, warmed to room temperature
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    ground cayenne pepper
  • 8 oz
    extra sharp cheddar, shredded (about 2 cups)
  • 4 oz
    Gouda, shredded (about 1 cup)
  • chopped fresh parsley, for garnish

How To Make cheesy potato casserole

  • 1
    Preheat oven to 350 degrees F. Grease a 2-quart casserole dish. Pour the hashbrowns into the casserole and let them thaw while you work on the rest of the casserole.
  • 2
    To make the crumb topping, whisk the melted butter, Worcestershire sauce, and Panko bread crumbs. Stir in the Parmesan cheese.
  • 3
    Melt the butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, while whisking. Slowly whisk in the milk until smooth. Continue cooking and whisking several times until thickened.
  • 4
    Stir in the garlic powder, onion powder, and ground cayenne pepper. Whisk in 11/2 cups shredded cheddar and 3/4 cup shredded Gouda in several increments until smooth.
  • 5
    Pour the cheese mixture over the potatoes. Top with the remaining cheese and the bread crumb mixture. Bake for 45-55 minutes or until the potatoes are tender and the topping is golden brown.
  • 6
    Sprinkle with chopped fresh parsley or thyme.

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