A beloved recipe that combines tender potatoes with a luscious creamy sauce, making it a favorite for family gatherings and cozy dinners alike.
Ingredients
Scale:
4 large russet potatoes, peeled and thinly sliced
1/4 cup (1/2 stick) unsalted butter, melted
1 medium onion, finely chopped
2 cups sour cream (preferably full-fat)
2 cups sharp cheddar cheese, divided
1 cup whole or 2% milk
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika (optional)
1/2 cup breadcrumbs (optional)
Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the melted butter and finely chopped onion. Stir in the sour cream, 1 1/2 cups of shredded cheddar cheese, milk, salt, pepper, garlic powder, and paprika until well combined.
In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly across the bottom. Pour half of the creamy mixture over the potatoes, spreading it evenly.
Layer the remaining potatoes on top, followed by the rest of the creamy mixture. Sprinkle the remaining 1/2 cup of shredded cheese on top.
If using breadcrumbs, add them evenly over the cheese. Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for about 10 minutes before serving. Garnish with fresh parsley if desired.
