This golden layered potato casserole is a comforting dish I love making when I want something rich, creamy, and deeply satisfying. The thin potato slices bake into tender layers surrounded by cream, while the melted cheese on top turns beautifully golden and slightly crisp.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers classic comfort food flavor. I enjoy how the inside stays soft and creamy while the top develops a golden crust. I also appreciate how versatile it is, working well as a side dish or as a filling main course.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large potatoes, peeled and thinly sliced
2 tablespoons butter, for greasing the baking dish
2 cups heavy cream or whole milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
1/4 teaspoon paprika, optional
1 tablespoon fresh parsley or thyme, finely chopped, optional
Directions
I begin by preheating my oven to 375°F (190°C). I grease a medium baking dish thoroughly with the butter. I arrange half of the sliced potatoes in even, overlapping layers in the dish. I season them with half of the salt, pepper, and garlic, then sprinkle a portion of the shredded cheese on top.
I add the remaining potatoes as a second layer and repeat the seasoning. I slowly pour the cream or milk evenly over the dish, allowing it to sink between the layers. I finish by topping everything with the remaining cheese and a light sprinkle of paprika if I want extra color.
I cover the dish with foil and bake it for 40 minutes. After removing the foil, I return it to the oven for another 20 minutes until the top is golden and bubbling and the potatoes are tender. I let it rest for about 10 minutes before serving.
Servings And Timing
I usually get 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Variations
I sometimes add thinly sliced onions or leeks between the potato layers for extra depth of flavor. When I want a richer taste, I mix different cheeses such as gruyère, parmesan, or fontina. For a lighter version, I use whole milk instead of heavy cream and reduce the cheese slightly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer warming it in the oven at 350°F until heated through, but individual portions reheat well in the microwave.
FAQs
Can I prepare this casserole ahead of time?
I often assemble the casserole a day in advance, cover it tightly, and refrigerate it until I am ready to bake.
What potatoes work best for this recipe?
I like using Yukon Gold or Russet potatoes because they become tender while holding their shape.
Can I make this dish without cheese?
I have made it without cheese, and while it is still creamy and flavorful, the texture is less rich and the top will not brown as much.
How do I prevent the casserole from drying out?
I make sure the potatoes are fully covered with cream before baking and keep the dish covered during the first part of baking.
How do I know when it is fully cooked?
I test the center with a fork, and if it slides through the potatoes easily, the casserole is ready.
Conclusion
This golden layered potato casserole with melted cheese is one of my favorite comfort recipes because it is simple, reliable, and always satisfying. I love how it brings warmth and richness to the table, making it perfect for both everyday meals and special occasions.
This golden layered potato casserole is a rich and comforting dish with thinly sliced potatoes baked in cream and topped with melted cheese for a golden, bubbly finish. Perfect as a side or main course.
Ingredients
4 large potatoes, peeled and thinly sliced
2 tablespoons butter, for greasing the baking dish
2 cups heavy cream or whole milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
1/4 teaspoon paprika, optional
1 tablespoon fresh parsley or thyme, finely chopped, optional
Instructions
Preheat the oven to 375°F (190°C) and grease a medium baking dish with butter.
Layer half of the sliced potatoes in the dish, slightly overlapping.
Season with half the salt, pepper, and garlic, and sprinkle with some shredded cheese.
Add the remaining potatoes as a second layer and repeat seasoning.
Slowly pour cream or milk evenly over the potatoes.
Top with remaining cheese and optional paprika for color.
Cover with foil and bake for 40 minutes.
Remove foil and bake for another 20 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Add thinly sliced onions or leeks between layers for extra flavor.
Use a blend of cheeses like gruyère, parmesan, or fontina for richness.
For a lighter version, use whole milk and less cheese.
Can be prepared a day in advance and refrigerated before baking.
