Classic Easter Potato Casserole

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🥔🧀 Classic Easter Potato Casserole

Ingredients

  • 2 lb (900 g) russet or Yukon Gold potatoes, peeled and thinly sliced
  • 2 tbsp butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 cup heavy cream or whole milk
  • ½ cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp dried thyme
  • ¼ tsp garlic powder

For the Topping

  • ½ cup shredded cheddar cheese
  • ½ cup crushed buttery crackers or panko breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp chopped fresh parsley
  • Optional: ¼ cup grated Parmesan

Instructions

  1. Preheat the oven: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Prepare the potatoes: Peel and slice the potatoes into thin, even slices, about ⅛-inch thick. Keep them similar in size so they cook evenly.
  3. Cook the aromatics: Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another 30 seconds.
  4. Make the creamy sauce: In a large bowl, whisk together the sour cream, heavy cream, chicken broth, Dijon mustard, salt, pepper, paprika, thyme, and garlic powder. Stir in the cooked onion and garlic.
  5. Layer: Arrange half of the sliced potatoes in the prepared baking dish. Sprinkle with about half of the cheddar cheese. Pour over half of the cream mixture. Repeat with the remaining potatoes, cheese, and sauce.
  6. Bake covered: Cover tightly with foil and bake for 45 minutes.
  7. Prepare the topping: Mix the crushed crackers or panko with melted butter and Parmesan, if using.
  8. Finish baking: Remove the foil. Sprinkle the remaining cheddar over the potatoes, followed by the buttery crumb mixture. Bake uncovered for another 20–25 minutes, until the potatoes are tender and the top is golden and bubbling.
  9. Rest: Let the casserole stand for 10–15 minutes before serving. Garnish with fresh parsley.

🐣 Make-Ahead Option

Assemble the casserole up to 24 hours ahead. Cover tightly and refrigerate. Let it sit at room temperature for about 20–30 minutes before baking, then add a little extra baking time if needed.

🍽️ Perfect With

  • Glazed ham
  • Roast chicken
  • Turkey
  • Green beans
  • Honey-glazed carrots
  • Fresh spring salad

⭐ Tip

Slice the potatoes evenly and don’t skip the resting time—the sauce thickens as the casserole cools slightly, making it easier to serve.

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