Cheesy Baked Potato Casserole

Ingredients (Serves 6–8)

Potatoes base

  • 1 kg potatoes (about 5–6 medium), peeled
  • OR 4 cups frozen hash browns (faster option)

Cheese

  • 2 cups shredded cheddar
  • 1 cup mozzarella
  • ½ cup parmesan (optional but amazing)

Creamy mixture

  • 1 cup milk or cream
  • 2 eggs
  • 2 tablespoons melted butter
  • 2 tablespoons sour cream or cream cheese (optional extra creaminess)

Flavor

  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped parsley or green onions
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon thyme or oregano
  • Optional: chili flakes or smoked paprika

🥔 Step 1 – Prepare the potatoes

If using fresh potatoes:

Peel and grate using large grater holes.

Now VERY IMPORTANT:

Squeeze out the water.

Put grated potatoes in clean towel and press hard.

Why?

Too much water = soggy casserole.

Dry potatoes = crispy edges.

This step makes huge difference.

If using frozen hash browns:

Just thaw and squeeze excess water.

Easy.

🧅 Step 2 – Sauté aromatics (extra flavor trick)

In a small pan:

Add butter or oil.

Cook:

  • onions
  • garlic

Cook until soft and lightly golden (3–4 minutes).

This adds deep flavor instead of raw onion taste.

Let cool slightly.

🥣 Step 3 – Mix everything

In a big bowl add:

  • grated potatoes
  • sautéed onions & garlic
  • cheddar
  • mozzarella
  • herbs
  • salt
  • pepper
  • spices

Mix well.

In another bowl whisk:

  • eggs
  • milk/cream
  • melted butter
  • sour cream

Pour liquid mixture into potatoes.

Mix until everything is evenly coated.

You want it moist but not soupy.

🔥 Step 4 – Bake

Preheat oven to 190°C (375°F).

Line a baking dish or loaf pan with parchment paper or grease well.

Spread mixture evenly.

Press down slightly with spoon to compact.

Top with extra cheese (very important for that golden crust like the photo).

Bake:

35–45 minutes

Until:

  • golden brown top
  • bubbling cheese
  • edges crispy
  • center set

If you want extra browning, broil 2–3 minutes at the end.

⏳ Step 5 – Rest before cutting

Let it rest 10–15 minutes.

This helps it firm up.

Cutting too early = messy.

Waiting = clean slices.

Trust me.

🧀 Texture you should get

Top → golden cheesy crust

Edges → crispy & crunchy

Inside → soft, creamy, cheesy potato

Basically potato heaven.

🍽 How to serve

So many options:

Breakfast:

  • eggs
  • sausage
  • bacon

Lunch:

  • salad
  • grilled chicken

Dinner:

  • steak
  • roast meat
  • veggies

Or honestly… just eat it alone with ketchup or garlic sauce 😂

💡 Pro Tips (important)

⭐ Squeeze potato water

Most important step

⭐ Don’t skip eggs

They bind everything together

⭐ Use mix of cheeses

Better flavor & texture

⭐ Press mixture down

Helps slice cleanly

⭐ Rest before cutting

No crumble mess

🔥 Flavor variations

Once you master base recipe, try:

Loaded version

Add bacon bits + green onions

Chicken version

Add shredded chicken

Spicy

Add jalapeños + chili flakes

Mediterranean

Add feta + olives + herbs

Veggie

Add zucchini + bell peppers + mushrooms

Breakfast style

Add sausage + eggs + cheese

Low carb

Replace half potatoes with cauliflower

Endless possibilities.

❄️ Storage

Fridge:

4 days

Freezer:

2 months

Reheat:

Oven or air fryer (keeps crispy)

Microwave works but softens crust.

❤️ Why everyone loves this dish

It hits every craving:

Crispy

Cheesy

Creamy

Savory

Comforting

Plus it’s cheap, simple ingredients, and super filling.

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