This Golden Potato Casserole is creamy, tender, and beautifully comforting everything you love about scalloped potatoes, but made simple enough for any weeknight. The layers cook into a velvety, cheesy dish with a golden top that feels both cozy and irresistible.
Ingredients
- 2 lbs Yukon gold potatoes, thinly sliced
- 1 small onion, thinly sliced
- 2 cups heavy cream or half-and-half
- 1 cup shredded cheddar or Gruyère
- 2 cloves garlic, minced
- 2 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp paprika for color or fresh thyme for aroma
Steps
- Prep the potatoes. Slice the potatoes thinly (about 1/8 inch). Don’t stress about perfect cuts they soften beautifully in the oven.
- Mix the cream base. In a bowl, whisk cream, garlic, melted butter, salt, pepper, and paprika if using.
- Layer the casserole. In a greased baking dish, layer potatoes, a little onion, and a small handful of cheese. Repeat until everything is used.
- Pour the cream mixture over the top. Let it sink into the layers this is what gives the casserole its velvety texture.
- Cover and bake at 375°F for 45 minutes. This helps the potatoes steam and become perfectly tender.
- Uncover and bake 15–20 more minutes until the top turns golden and bubbly.
- Rest before serving. Let it sit 10 minutes so the layers set and slice beautifully.
Chef’s Tips
- Use Yukon golds: They stay creamy and hold their shape better than russets.
- Slice evenly: Even thickness helps all the potatoes cook at the same pace.
- Add cheese sparingly: Too much can weigh the dish down a little in each layer goes a long way.
Variations
- Cheesy scalloped potatoes: Add an extra layer of cheese on top for a richer bake.
- Herb-lover’s version: Add rosemary or thyme between layers.
- Loaded style: Add cooked bacon bits and a sprinkle of chives before serving.