Cheesy Baked Potato Casserole
Two pounds of Russet potatoes generally makes about 6 to 8 servings of diced cheesy potatoes in one lasagna-sized dish.
- Yield
- 6-8 regular-sized servings
Directions
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Preheat oven to 350°F.
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Bring a large pot of salted water to a boil. Add diced potatoes and parboil for about 7–9 minutes, until just fork-tender (but not falling apart). Drain well.
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In a large mixing bowl, combine milk, mayonnaise, sour cream, garlic, thyme, salt, pepper, and optional paprika. Mix until smooth.
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Add the drained potatoes and gently toss to coat evenly with the sauce. Fold in the shredded cheddar (or cheese blend).
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Transfer mixture to a lightly greased 9x13-inch (lasagna-sized) baking dish. Cover tightly with foil.
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Bake for 20 minutes, then remove foil.
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Sprinkle mozzarella evenly over the top. Bake uncovered for an additional 15–20 minutes, or until the cheese is melted, bubbly, and golden.
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Let rest 5–10 minutes before serving. Garnish with chopped chives or green onions if desired.
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Optional Add-ins: Cooked, crumbled bacon or crispy pancetta
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Diced jalapeños for heat
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Sautéed onions or leeks
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Swap mozzarella with gruyère for more nutty flavor
From Shawnie's class “Easy Cheesy Potato Bake”
