Potato Casserole
Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.Step-by-step photos can be seen below the recipe card.
Servings: 10
Ingredients
- 3 lbs. Yukon gold potatoes $2.93*
- 1/4 cup butter $0.53
- 1/2 onion $0.35
- 2 cloves garlic $0.16
- 1/2 tsp salt $0.02
- 1/4 cup all-purpose flour $0.05
- 2 cups milk any kind, including plant-based, $0.96
- 3 1/2 cups extra sharp cheddar cheese divided, $3.21**
- 1/2 cup sour cream $0.91
- 1 cup corn flake cereal crushed, $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 9x13 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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Notes
*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.
**I love the flavor of extra sharp cheddar, but any kind of cheddar works well.
***If you don't have any corn flake cereal, you can also use Panko breadcrumbs or crushed butter crackers.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 51g | Protein: 16g | Fat: 22g | Sodium: 615mg | Fiber: 4g