Best Potato Casserole Recipe

It’s an easy potato cheese casserole and I’m sure you can relate to the story behind this recipe…

From yesterday’s “scalloped potatoes”, I had some shredded Gruyere cheese in the fridge, and a bunch of thinly-sliced raw Idahos were still sitting in a bowl of water. This morning, I made too many hash browns from cubed red taters. A container with blanched carrots and green beans was left over from lunch, the other day.

I needed some kind of a recipe for main dish potato casserole – rich, creamy, delicious – for my blackened salmon dinner. Naturally, I like to use up any good leftovers – wouldn’t you? And hasn’t it happened to you, too – a “leftover creation” turned into one of the best dishes you’ve ever had?

This has got to be one of the best potato casserole recipes you’ll ever find!

It’s a very flexible recipe as well. How do you make sweet potato casserole? Change the type of potato you use. You could even call this recipe a “hash brown potato casserole”, or add some cooked ground beef and serve a “hamburger potato casserole”.

Let’s do some prepping, shall we? Here’s what we can use:

• Thinly-sliced raw Idaho potatoes, peeled or not, however you prefer
• Wedges or cubes of leftover cooked red potatoes
• Shredded Gruyere cheese
• Freshly-browned bacon bits, grease and all
• Lots of caramelized onion for big flavor
• Leftover cooked carrots, green beans, broccoli, mushrooms – whatever you have
• A rich cream sauce

I’m not listing any measures on purpose – it doesn’t really matter how much of what type potatoes we use, and what kind of leftover cooked vegetables need to be eaten. Just be generous with the browned onions, bacon, Gruyere cheese and cream sauce, o.k.? These 4 ingredients make it all good!

1. Chop the bacon into thin (1/8″) strips and fry until crisp; remove the bacon pieces; add the chopped onion to the bacon grease and fry until brown and caramelized.

2. For the cream sauce – season 2 quarts of heavy cream with 1 Tablespoon each of black and white pepper, 2 Tablespoons ground nutmeg and 1 Tablespoon salt; bring to a boil. Make a cornstarch slurry from 1/2 cup cornstarch dissolved in 1/2 cup cold water; add this to the boiling cream, stir until thick, take off the heat.

How to assemble our Potato Cheese Casserole Recipe

Butter your pan really good; distribute the potatoes across the bottom and cover with two handfuls Gruyere cheese; add the cooked vegetables, bacon bits, and some more cheese. Gruyere might be a bit more expensive than mozzarella, but it’s so worth it!

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Add a lot of browned onions and cover the mix with cream sauce; sprinkle a generous layer of shredded Gruyere on top.

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Bake this potato casserole in a 375 degree oven for about 30-45 minutes, or until golden brown. Let rest for a few minutes, then cut in squares and serve with a spatula.

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You know what’s absolutely incredible with this potato casserole? A couple of crab cakes! Yes, crab cakes…wow!

And it’s quick and easy to do, as well. Simply bake off these ready-to-go premium crab cakes from CrabPlace.com and serve them along with your casserole. You won’t need any further tartar or cocktail sauce with this dish as this creamy potato casserole provides enough moisture and richness already.

Watch this short video showing how easy to handle the crab cakes are. Perfect for a gourmet dinner when you don’t have hours to spend in the kitchen!

Simply click on the link “Best Crab Cakes” under the video for your ordering info.
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As always, feel free to leave any questions in the comment box below. Enjoy – this thing is good.