Are you ready to transform an ordinary side dish into a creamy, cheesy masterpiece that will have everyone begging for seconds? Our Make Ahead Potato Casserole is not just a recipe—it's a culinary adventure that promises to elevate your dining experience from mundane to magnificent! Imagine tender potato cubes bathed in a rich, velvety sauce, topped with golden, melted cheese that creates the perfect crispy layer. Whether you're hosting a family dinner or looking for a show-stopping side dish, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 5 cups diced potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Wash and peel the potatoes, then dice them into uniform 1/2-inch cubes to ensure even cooking. Rinse the diced potatoes in cold water to remove excess starch.
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5-7 minutes until they are partially tender but not fully cooked. Drain the potatoes in a colander and let them cool slightly.
- In a large mixing bowl, combine sour cream, mayonnaise, shredded cheese, chopped green onions, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Gently fold the partially cooked potato cubes into the creamy mixture, ensuring each potato piece is well coated.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly with a spatula. For extra richness, sprinkle additional shredded cheese on top if desired.
- Cover the baking dish with aluminum foil to prevent the top from burning and to help the potatoes cook evenly.
- Bake in the preheated oven for 45-50 minutes. Remove the foil for the last 10-15 minutes to allow the top to become golden and slightly crispy.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set and makes it easier to serve.
- Garnish with additional chopped green onions if desired, and serve hot as a delicious side dish.
Tips
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the best texture and creaminess.
- Partial Boiling is Key: Don't fully cook the potatoes during the initial boiling—aim for a slightly firm texture to prevent mushiness in the final dish.
- Drain and Cool: After boiling, let potatoes drain and cool slightly to prevent them from becoming waterlogged.
- Even Coating is Crucial: Ensure each potato cube is thoroughly coated with the creamy mixture for consistent flavor.
- Cheese Lovers' Hack: For extra indulgence, mix some of the cheese into the cream mixture and sprinkle additional cheese on top.
- Make Ahead Magic: This casserole can be prepared up to 24 hours in advance and refrigerated before baking—perfect for meal prep!
- Foil Technique: Cover with foil initially to prevent burning and ensure even cooking, then uncover to create a golden, crispy top.
- Resting Period: Allow the casserole to rest for 10 minutes after baking to help it set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
