Cheesy Potato Casserole
A great side dish for family dinners and large gatherings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 9 Medium to large potatoes
- 2 Cups Shredded Cheddar & Monterey Jack cheese
- 1/2 Cup Sour Cream
- 16 oz Whipping or Heavy Cream
- Salt & Pepper
Wash potatoes and cook to medium doneness. Allow them to cool before peeling. Should be soft enough to peel skins off with your fingers, but still firm enough o grate without turning to mush. I cooked mine for 10min. in my Instant Pot.
Pre-heat oven to 400 Fahrenheit
Grate peeled potatoes with the coarse side of a cheese grater or mandolin.
Layer potatoes about an inch deep in the bottom of a 9X13in. glass baking dish, salt, and pepper to taste.
Add a layer of shredded cheese, dollop sour cream across the top, pour half the whipping cream over the top.
Repeat same steps until the dish is full.
Place in oven to cook until you see bubbles and the cheese is thoroughly melted. Approximately 30min.
Let cool slightly before serving, can be hot as lava fresh out of the oven.
Make sure to taste test before serving to the family. *Gotta make sure it's not poisonous, sometimes I have to take two bites just to be sure.