You know those days when only a big, bubbly, cheesy potato casserole will do? Yeah, me too. Your family is going to flip for this cozy, crowd-pleasing dish that’s perfect for potlucks, holidays, or just because it’s Tuesday.
Why This Recipe Works
- The cream of chicken soup creates a velvety, rich sauce that clings to every slice of potato, ensuring maximum flavor in every bite without any dryness.
- Layering the potatoes with the cheesy mixture allows the flavors to meld beautifully while baking, resulting in a harmonious blend of creamy, savory goodness.
- Topping it off with buttery, crispy breadcrumbs adds a delightful textural contrast that makes each serving irresistibly crunchy on top and tender underneath.
- Using both sharp cheddar and Parmesan cheeses gives a double punch of cheesy flavor that’s tangy, salty, and utterly addictive from the first scoop to the last.
- This recipe is incredibly forgiving and flexible, so whether you’re feeding a crowd or just your hungry household, it comes out perfectly every single time.
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced into 1/8-inch rounds
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Mandoline slicer or sharp knife
- Measuring cups and spoons
- Whisk
- Aluminum foil
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F and grab that 9×13 inch baking dish—give it a quick spray with non-stick cooking spray to prevent any sticking drama later. While the oven is warming up, peel those russet potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline slicer for consistency (trust me, it makes all the difference in even cooking). If you’re going the knife route, just take your time to keep those slices nice and even. As you work, you can toss the potato slices in a bowl of cold water to prevent browning, but don’t let them soak too long or they’ll get waterlogged. This initial prep sets the stage for a casserole that bakes up perfectly tender without any crunchy surprises.
Step 2: Mix the Creamy Sauce
In a large mixing bowl, combine both cans of cream of chicken soup with the sour cream and whole milk, whisking until everything is smooth and well-blended—no lumps allowed! Stir in the finely diced yellow onion and minced garlic, then add 1 1/2 cups of the shredded cheddar cheese (reserving that last 1/2 cup for later) along with all of the grated Parmesan cheese. Sprinkle in the paprika, black pepper, and salt, giving it all a good mix until the cheeses are evenly distributed and the sauce is gloriously creamy. Tip: For an extra flavor boost, you can sauté the onion and garlic in a teaspoon of butter until softened before adding them to the mix, but if you’re short on time, raw works just fine too.
Step 3: Layer the Potatoes and Sauce
Drain those potato slices well and pat them dry with paper towels—this step is crucial to avoid a watery casserole, so don’t skip it! Arrange half of the potato slices in a single, slightly overlapping layer at the bottom of your prepared baking dish, covering the entire surface. Now, pour half of that creamy cheese sauce over the potatoes, using a spatula to spread it evenly and make sure every potato gets some love. Repeat with the remaining potato slices and the rest of the sauce, ending with a saucy top layer. Gently press down on the layers with your spatula to help everything settle and eliminate any big air pockets that could cause uneven baking.
Step 4: Add the Topping and Initial Bake
Cover the baking dish tightly with aluminum foil and pop it into the preheated 375°F oven to bake for 45 minutes. This covered baking time allows the potatoes to steam and become tender without the top drying out or burning prematurely. While it’s baking, mix together the panko breadcrumbs and melted butter in a small bowl until the crumbs are evenly coated and looking deliciously buttery. After 45 minutes, carefully remove the dish from the oven (steam alert!) and take off the foil—the potatoes should be fork-tender now. Sprinkle the reserved 1/2 cup of cheddar cheese over the top, followed by the buttered breadcrumbs, creating a golden, crunchy crust that’ll make everyone’s mouth water.
Step 5: Final Bake and Rest
Return the uncovered casserole to the oven and bake for another 20-25 minutes, or until the top is golden brown and crispy, and the edges are bubbly and irresistible. To test for doneness, insert a knife into the center—it should slide through the potatoes easily with no resistance. Once it’s perfectly baked, remove it from the oven and let it rest on a wire rack for at least 10 minutes before serving; this allows the sauce to thicken slightly and makes slicing much cleaner. Tip: If the breadcrumbs are browning too quickly, you can loosely tent the dish with foil during the last 10 minutes of baking. Garnish with fresh chopped parsley for a pop of color and freshness right before serving.
Tips and Tricks
For the creamiest, dreamiest potato casserole, consider using Yukon Gold potatoes instead of russets—they have a naturally buttery texture and hold their shape well, giving you a richer result. If you’re prepping ahead, you can assemble the entire casserole (without the breadcrumb topping) up to 24 hours in advance, cover it tightly, and refrigerate; just add an extra 10-15 minutes to the baking time when you’re ready to cook it. To avoid a soupy casserole, make sure to pat those potato slices thoroughly dry after rinsing, and if you have time, let the assembled dish sit at room temperature for 20 minutes before baking to take the chill off. For a extra crispy topping, try mixing the breadcrumbs with a tablespoon of grated Parmesan and a pinch of garlic powder before sprinkling over the casserole. If you’re feeding a crowd, this recipe doubles beautifully in a larger roasting pan, but keep an eye on the baking time as it may need a few extra minutes. Leftovers reheat wonderfully in the oven at 350°F for about 15-20 minutes to maintain that crispy top, though the microwave works in a pinch if you’re not fussy about texture. For a flavor twist, add a cup of cooked, crumbled bacon or diced ham to the sauce mixture, or stir in a cup of thawed frozen peas for a pop of color and sweetness. Always let the casserole rest after baking—those 10 minutes allow the starches in the potatoes to set, making serving much neater and preventing burnt mouths from too-hot cheese. If you’re out of panko, crushed butter crackers or even French fried onions make a fantastic crunchy topping alternative that everyone will adore.
Recipe Variations
- For a vegetarian version, swap the cream of chicken soup for cream of mushroom or celery soup, and use vegetable broth instead of milk if desired. You can also add layers of sautéed spinach or mushrooms between the potatoes for extra heartiness and flavor that even meat-lovers will enjoy.
- Spice it up by adding a diced jalapeño or a teaspoon of cayenne pepper to the sauce mixture, and top with a blend of pepper Jack and cheddar cheeses for a kick that wakes up your taste buds without overwhelming the dish.
- Make it extra indulgent by stirring a package of softened cream cheese into the sauce mixture, and using a combination of Gruyère and cheddar cheeses for a richer, more complex flavor profile that feels fancy but is still easy to make.
- For a lighter take, use fat-free sour cream and reduced-fat cheese, and replace the whole milk with skim milk or even Greek yogurt thinned with a bit of water. You can also layer in thinly sliced zucchini or carrots with the potatoes to boost the veggie content without sacrificing creaminess.
- Turn it into a main dish by adding layers of cooked, shredded chicken or turkey between the potatoes, and increase the baking time by 10-15 minutes to ensure everything is heated through. Serve with a simple green salad for a complete meal that requires minimal extra effort.
Frequently Asked Questions
Can I make this potato casserole ahead of time?
Absolutely! You can assemble the entire casserole (without the breadcrumb topping) up to a day in advance, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes to take the chill off, then add the topping and bake as directed, adding an extra 10-15 minutes to the covered baking time since it’s starting cold. This make-ahead option is perfect for holidays or busy weeknights when you want to get dinner on the table with minimal fuss.
What can I use instead of cream of chicken soup?
If you’re out of cream of chicken soup or prefer a different flavor, cream of mushroom or cream of celery soup work beautifully as substitutes and will give a similar creamy texture. For a homemade version, you can make a simple white sauce by melting 3 tablespoons of butter, whisking in 3 tablespoons of flour to form a roux, then gradually adding 1 1/2 cups of chicken broth and 1/2 cup of milk, cooking until thickened. Season with a pinch of garlic powder, onion powder, and salt for a from-scratch alternative that’s just as delicious.
How do I know when the casserole is done baking?
The casserole is done when the potatoes are tender, the sauce is bubbly around the edges, and the topping is golden brown. To test, insert a knife or skewer into the center of the dish—it should slide through the potatoes easily without any resistance. If the potatoes are still firm, cover it back up and bake for another 10-15 minutes, then check again. The total baking time can vary based on your oven and the thickness of your potato slices, so use the knife test as your best indicator rather than strictly relying on time.
Can I freeze this potato casserole?
Yes, but with a few caveats! Freeze it before baking for best results: assemble the casserole without the breadcrumb topping, wrap it tightly in both plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator, then let it come to room temperature for 30 minutes before adding the topping and baking as directed, adding extra time as needed. Note that the texture of the potatoes may be slightly softer after freezing, but it will still taste delicious. I don’t recommend freezing after baking, as the creamy sauce can separate and become grainy upon reheating.
Why did my casserole turn out watery?
A watery casserole is usually due to excess moisture from the potatoes or not baking it long enough. To prevent this, make sure to pat the potato slices very dry after rinsing, and avoid over-soaking them. Also, ensure your oven is fully preheated and that you bake the casserole covered for the full initial time to allow the potatoes to release their starch and thicken the sauce. If it still seems watery after baking, let it rest for a longer period (15-20 minutes) before serving, as the sauce will continue to thicken as it cools. Using starchy potatoes like russets also helps absorb liquid better than waxy varieties.
Summary
This creamy potato casserole is the ultimate comfort food, featuring tender potatoes, a rich cheese sauce, and a crispy topping. It’s easy to make, endlessly adaptable, and sure to become a family favorite for any occasion.
