Cheesy Potato Casserole Recipe

Name: Cheesy Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, plus more for greasing; 1 1/4 cups (packed) grated extra sharp cheddar cheese (about 6 ounces); 3/4 cup crumbled Danish blue cheese (about 4 ounces); 4 pounds russet potatoes, peeled, cut into 1/4 inch thick rounds (see note); 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 bunch scallions, finely chopped; 3 tablespoons all purpose flour; 3 cups whole milk; 1/4 teaspoon freshly grated dried nutmeg; Generous pinch cayenne pepper

Servings: persons

4 tablespoons butter, plus more for greasing
1 1/4 cups (packed) grated extra sharp cheddar cheese (about 6 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4 inch thick rounds (see note)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch scallions, finely chopped
3 tablespoons all purpose flour
3 cups whole milk
1/4 teaspoon freshly grated dried nutmeg
Generous pinch cayenne pepper

1
Preheat the oven to 400F.
2
Lightly butter a 13 x 9 x 2 inch glass baking dish.
3
Mix the cheddar cheese and blue cheese in a small bowl.
4
Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly.
5
Sprinkle the potatoes with a teaspoon of the salt and 1/4 teaspoon of the black pepper.
6
Sprinkle the scallions over the potatoes, and then dust them with the flour and dot with 2 tablespoons of the butter.
7
Sprinkle half of the cheese mixture over the potatoes.
8
Top with the remaining potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons butter.
9
Reserve the remaining cheese.
10
Bring the milk, nutmeg, and cayenne to a simmer in a medium saucepan.
11
Pour the milk over the potatoes (it will not cover them completely).
12
Cover the dish tightly with foil, and bake for 45 minutes.
13
Remove the baking dish from the oven, uncover, and sprinkle the potatoes with the reserved cheese.
14
Bake, uncovered, until the potatoes are tender and the cheese is deep golden brown, about 45 minutes longer.
15
Remove the dish from the oven; let the casserole stand for 15 minutes before serving.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, plus more for greasing, 1 1/4 cups (packed) grated extra sharp cheddar cheese (about 6 ounces), 3/4 cup crumbled Danish blue cheese (about 4 ounces), 4 pounds russet potatoes, peeled, cut into 1/4 inch thick rounds (see note), and more.

Yes, Cheesy Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions