When the temperatures drop and I’m craving something warm and comforting, this cheesy potato casserole is one of the first things I make. There’s something about layers of tender potatoes swimming in a creamy cheese sauce that just feels right for fall and winter evenings. I started making this a few years ago during my first Thanksgiving in the US, and it’s been a staple ever since.

The taste is pure comfort—rich, creamy, and cheesy with just the right amount of garlicky flavor. The edges get slightly crispy and golden while the inside stays soft and velvety. Each bite is satisfying in that cozy, “I’m so glad I’m indoors” kind of way that makes cold weather bearable.

What makes this recipe even better is how meal prep-friendly it is. You can assemble the entire casserole a day ahead, cover it tightly, and refrigerate until you’re ready to bake. It also reheats beautifully, so I often make a big batch on Sunday and enjoy it throughout the week alongside different proteins. The leftovers actually taste even better the next day once all the flavors have had time to meld together.

I usually serve it alongside my chicken skillet or bang bang chicken bowl for an easy weeknight dinner. For something lighter, it’s perfect with broccoli salad or apple salad. And if you’re adding it to a holiday spread, it pairs beautifully with roasted veggies for a complete meal.

Whether you’re planning a cozy dinner for two or feeding a crowd at Thanksgiving, this casserole delivers every time.

Easy Cheesy Potato Casserole Recipe

Recipe by Salvia

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

This recipe uses a creamy, cheesy sauce and layers of thin potato slices, which you can choose to peel or leave the skin on. Russet or Yukon Gold potatoes are best.

Ingredients

2 lbs (about 4-5 medium) potatoes (Russet or Yukon Gold), peeled or well-scrubbed with skin left on
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (or a mix of 1.5 cups milk and 1/2 cup heavy cream for extra richness)
1 teaspoon salt (plus more for seasoning layers)
1/4 teaspoon black pepper (plus more for seasoning layers)
1 clove garlic, minced (optional, but recommended)
1.5 cups shredded cheese (such as Sharp Cheddar, Gruyère, or a mix)

Directions

Prep Potatoes:
Peel the potatoes OR just scrub them very well if leaving the skin on.
Slice the potatoes thinly and evenly—about 1/8-inch thick is ideal. A mandoline slicer is excellent for this, but a sharp knife works too (just aim for uniform thickness).
Make the Sauce:
Preheat oven to 375*F (190*C). Grease a 2-quart casserole dish.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic (if using) and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Slowly pour in the milk (and cream, if using), whisking continuously to prevent lumps.
Continue to cook and whisk until the sauce thickens slightly and reaches a gentle simmer.
Remove from heat. Stir in the 1 cup of the shredded cheese, salt, and pepper until melted and smooth. Reserve the remaining 1/2 cup of cheese for the topping.
Assemble and Bake:
Arrange half of the sliced potatoes in a single, overlapping layer in the prepared baking dish. Sprinkle lightly with a pinch of extra salt and pepper.
Pour half of the cheese sauce evenly over the potato layer.
Repeat the layers with the remaining potatoes, and pour the rest of the cheese sauce over the top, making sure to distribute it well.
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes.
Remove the foil, sprinkle the reserved 1/2 cup of cheese over the top, and bake for another 20−30 minutes, or until the potatoes are fork-tender and the cheese is melted and bubbly brown.
Rest and Serve:
Let the dish rest for 10−15 minutes after removing it from the oven to allow the sauce to fully set before serving.

Using Frozen Hash Browns (Quick Method)

If you’re short on time, you can use frozen hash browns instead of slicing fresh potatoes.

Ingredients adjustment: Use 30 oz (about 2 lbs) frozen shredded or diced hash browns instead of fresh potatoes. Use them straight from the freezer—do not thaw.
Method:
- Make the cheese sauce as directed in step 2.
- Instead of layering, mix the frozen hash browns directly with the cheese sauce in a large bowl until well combined. (Reserve 1/2 cup cheese for topping as directed.)
- Pour the mixture into the greased baking dish and spread evenly.
- Cover tightly with foil and bake for 25-30 minutes.
- Remove foil, sprinkle with the reserved 1/2 cup cheese, and bake uncovered for another 15-20 minutes until bubbly and golden.
- Let rest for 15-20 minutes before serving (the extra resting time helps the sauce thicken).

Note: Shredded hash browns create a creamier texture, while diced hash browns give you chunkier potato pieces. Both work well, though the final dish won’t have the same elegant layered appearance as the traditional method.

Using Condensed Cream of Chicken Soup (Quick & Easy Method)

If you want to save time or skip making the cheese sauce from scratch, condensed cream of chicken soup is a convenient shortcut that adds extra savory flavor while keeping the casserole creamy.

Ingredients adjustment:
- Replace the butter, flour, and 2 cups milk with:
  - 2 cans (10.5 oz each) condensed cream of chicken soup
  - 1 cup milk
- Keep the cheese, garlic, salt, and pepper as listed
Method:
- Preheat oven and prepare potatoes as directed in step 1.
- In a bowl, whisk together the 2 cans of condensed soup with 1 cup of milk until smooth.
- Stir in the minced garlic, 1 cup of shredded cheese, salt, and pepper until combined.
- Layer the potatoes and soup mixture as directed in step 3, or mix everything together for a quicker assembly.
- Top with the reserved 1/2 cup cheese and bake as instructed in step 3.
Flavor note: This version has a more savory, chicken-flavored taste compared to the classic cheese sauce. It’s heartier and very comforting.
Other soup options: You can also use condensed cream of mushroom, cream of celery, or cheddar cheese soup depending on your preference.

That’s pretty much everything I know about making this casserole—hope it turns out great for you! Let me know your tips or any variations you try in the comments.