Cheesy Potato Casserole With Real Potatoes
Indulge in this comforting cheesy potato casserole made with real potatoes. Layered with creamy cheese and seasoned to perfection, each bite delivers a delightful combination of flavors and textures. Perfect for family gatherings or cozy nights in, it’s a crowd-pleaser!
Equipment
- Large skillet
- Resealable Plastic Bag
- Medium bowl
- Large pot
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 2 1/2-quart casserole dish.
- In a large pot, add lightly salted water and bring it to a boil.
- Once boiling, add whole, unpeeled potatoes and cook until they are tender, which should take about 25 to 30 minutes.
- Once cooked, transfer the potatoes to a cutting board and discard the water.
- After they have cooled enough to handle, peel the potatoes and grate them into a medium bowl.
- In a large skillet, melt 1/4 cup of butter over medium heat.
- Stir in the soup and cook until it starts to bubble.
- Remove the skillet from the heat and mix in sour cream, Cheddar cheese, and green onions.
- Finally, fold in the grated potatoes until well combined.
- Pour the potato mixture into the prepared casserole dish.
- In a resealable plastic bag, combine cornflake crumbs with 2 tablespoons of melted butter.
- Shake the bag until the crumbs are evenly coated.
- Sprinkle this mixture over the top of the casserole.
- Bake in the preheated oven for 45 minutes until golden and bubbly.
Notes
- Russet or Yukon Gold potatoes work well for this casserole due to their creamy texture once cooked.
- Feel free to mix different types of cheese, such as Monterey Jack or cream cheese, for added flavor.