Easy Cheesy Potato Casserole with Real Potatoes Recipe
This Easy Cheesy Potato Casserole features real sliced Russet potatoes baked to perfection in a creamy mushroom soup and cheese mixture. With a crispy, bubbly top layer of melted Colby Jack cheese and a buttery finish, it’s a comforting side dish perfect for gatherings or family dinners.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 6 cups Russet potatoes, sliced 1/4-inch thick and quartered (about 6 medium potatoes)
Cheese and Dairy
- 3½ cups shredded Colby Jack cheese, divided
- 1 cup cream (can substitute half and half or whole milk)
- 2 tbsp unsalted butter, diced (use only 1 tsp salt if using salted butter)
Soup and Seasonings
- 1 can cream of mushroom soup (low sodium variety preferred)
- 1½ tsp salt (reduce to 1 tsp if using salted butter)
- ½ tsp ground black pepper
- 1 tsp onion powder
Other
- 1 tbsp cooking oil (olive oil or vegetable oil)
Instructions
- Preheat the Oven: Set your oven to 400 °F (204 °C) to prepare for baking the casserole.
- Prepare the Potatoes: Wash and dry the Russet potatoes thoroughly. Slice them into 1/4-inch thick pieces and then cut each slice into quarters to ensure even cooking.
- Mix the Sauce: In a large mixing bowl, combine the cream of mushroom soup, cream, salt, black pepper, onion powder, and 1 cup of shredded Colby Jack cheese. Stir until all ingredients are well incorporated.
- Coat the Potatoes: Add the prepared potatoes to the mushroom and cream mixture. Gently mix until each potato piece is completely coated with the creamy sauce.
- Prepare the Baking Dish: Drizzle 1 tablespoon of olive oil in the bottom of a 9×13-inch baking dish. Scatter the diced butter pieces evenly across the oil to add richness during baking.
- Assemble the Casserole: Pour the coated potato mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. This step allows the casserole to cook through and become bubbly while retaining moisture.
- Uncover and Continue Baking: Remove the aluminum foil carefully and bake for an additional 20 minutes. This helps achieve a slight crisp and golden edges on the potatoes.
- Add Remaining Cheese: Sprinkle the remaining 2½ cups of shredded Colby Jack cheese evenly over the casserole. Return the dish to the oven and bake until the cheese melts and becomes bubbly, about 5-10 minutes.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. This allows the dish to set slightly for easier serving. Enjoy your cheesy potato casserole warm!
Notes
- Use low sodium cream of mushroom soup to better control salt levels.
- If using salted butter, reduce added salt to 1 tsp.
- Half and half or whole milk can substitute cream for a lighter version.
- For a crispier top, broil the casserole for 2-3 minutes after adding the final cheese layer.
- Can be prepared a day in advance and baked just before serving.
