Prep time: 20 mins | Cook time: 1 hr 15 mins | Servings: 6-8
Ingredients
3 lbs Yukon Gold or Russet potatoes, thinly sliced (about 1/8-inch thick)
1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup
1 cup whole milk or heavy cream
2 cups shredded cheddar cheese (divided)
4 tbsp unsalted butter, melted
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp freshly cracked black pepper
1/2 tsp dried thyme or paprika
Instructions
1. Prep the Oven & Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch glass baking dish with butter or cooking spray.
2. Make the Cream Sauce: In a medium bowl, whisk together the canned condensed soup, milk (or heavy cream), melted butter, minced garlic, diced onion, salt, pepper, thyme, and 1 cup of shredded cheddar cheese until well combined.
3. Layer the Casserole: Arrange half of the thinly sliced potatoes in overlapping rows in the prepared baking dish. Pour half of the creamy cheese sauce mixture evenly over the potatoes. Repeat with the remaining sliced potatoes and pour the rest of the sauce mixture over the top, making sure all potatoes are well coated.
4. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes to soften the potatoes.
5. Add Cheese & Crisp: Remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
6. Rest & Serve: Let the casserole cool for 10-15 minutes before serving to allow the sauce to set.