There isn’t much I’m going to gab about in this post. Other than how deliciously sumptuous and belly filling this Cheesy Potato Casserole is.
Yesterday was one of those days that I decided to play mad scientist in the kitchen. And oddly enough, I wasn’t craving sweets like I normally do, I was craving a comfort food. Maybe it’s because we’ve had such cold and blustery weather for days on end. Or maybe it’s because I was preparing myself for a night of cozying up in front of the television to watch the latest episode of Downton Abbey. Whatever the reason, this mad scientist made the best cheesy potato casserole in her history of cooking.
Since I opted to make this dish later in the day I missed the chance to get nice bright photo’s but I went ahead and took pictures anyways.
Cheesy Potato Casserole
1/2 of a 8 oz. brick of Sharp Cheddar Cheese, grated
1/2 of a 8 oz. brick of Pepper Jack Cheese, grated
2 tbsp. butter
2 tbsp. diced onion
2 tbsp. diced red pepper
2 cloves of garlic, crushed
2 tbsp. flour
1 1/2 c. skim milk
1 pinch of salt
1/4 tsp. season salt
1/4 tsp. black pepper
1 can of Cream of Potato Soup
5 mediums sized russet potatoes (with the skins on), sliced thin
1 1/2 cups French fried onions
2 tbsp. grated parmesan cheese (set aside for topping)
Grease a large casserole dish with butter. I used a 10” oval dish.
Grate the cheese into a large bowl.
Slice potatoes. I used my Pampered Chef Mandoline to get the job done quickly.
Melt butter in skillet on low heat and lightly sauté onions, peppers, and garlic.
Add flour to sautéed vegetables and mix thoroughly. On medium heat, stir in the skim milk making a white sauce. Stir constantly until thickened.
Add potato soup, salt, pepper, and season salt to the white sauce, completely mix all ingredients.
Remove from heat.
Layer half of the potatoes on the bottom of the prepared dish. Pour half of the sauce over the potatoes and sprinkle half the cheese over them. Then sprinkle half of the French fried onions on top.
Repeat the process.
Finish the dish by sprinkling the grated parmesan cheese on top.
Cover with aluminum foil and bake in preheated oven at 400 degrees until potatoes are tender – about 1 hour. Remove aluminum foil and bake for about 10-15 minutes more to brown the top of the casserole.
These potatoes are so good. Cheesy, gooey, and crusty all in one dish! I regret that I didn’t get a picture of the casserole bubbling and freshly baked. We dug in before I even gave it a thought.
This would make a great dish to take to any potluck supper. I can almost guarantee that you won’t have to worry about carting any leftovers home.
What is your favorite comfort food?