My Family's Favorite Potato Casserole

Creamy, cheesy, and irresistibly comforting, "My Family's Favorite Potato Casserole" is the ultimate crowd-pleaser for dinner tables, holiday celebrations, or cozy weeknight meals. This classic dish starts with tender, boiled russet potatoes, which are gently folded into a velvety mixture of sour cream, cream of chicken soup, and shredded sharp cheddar cheese, enhanced with sautéed onions, garlic, and just the right blend of seasonings. Topped with crisp, golden panko breadcrumbs and more melted cheddar, this casserole bakes to bubbly perfection in under an hour. With its rich texture, hearty flavor, and easy preparation, this make-ahead casserole is a versatile side dish or a comforting main course. Perfect for feeding a hungry crowd, it pairs beautifully with roasted meats, fresh salads, or even a simple slice of crusty bread.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 6 large russet potatoes
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded sharp cheddar cheese
• 0.5 cup milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or nonstick spray.

Step 2

Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil. Cook for 10 minutes, or until fork-tender. Drain and set aside.

Step 3

In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.

Step 4

In a large mixing bowl, combine the sour cream, cream of chicken soup, 1.5 cups of the shredded cheddar cheese, milk, sautéed onions and garlic, salt, black pepper, and paprika. Mix until well combined.

Step 5

Gently fold the cooked potatoes into the mixture, ensuring they are evenly coated. Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 6

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the casserole. Then, sprinkle the remaining 0.5 cup of shredded cheddar cheese on top.

Step 7

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Step 8

Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	(3055.2g)

Amount per serving	% Daily Value*
Calories	4515.2

Total Fat 234.1g	0%
Saturated Fat 132.6g	0%
Polyunsaturated Fat 4.5g
Cholesterol 574.0mg	0%
Sodium 5823.3mg	0%
Total Carbohydrate 502.3g	0%
Dietary Fiber 35.0g	0%
Total Sugars 66.3g
Protein 142.0g	0%

Vitamin D 126.9IU	0%
Calcium 2778.8mg	0%
Iron 25.2mg	0%
Potassium 10789.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 12.1%

Carbs: 42.9%