Description
This creamy, cheesy Million Dollar Potato Casserole is a comforting and hearty side dish perfect for cold weather. It features tender Yukon Gold potatoes layered with a rich mixture of cream cheese, sour cream, and condensed soup, topped with cheddar cheese and buttery crushed crackers for a delightful crunch.
Ingredients
Potato Mixture
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup heavy whipping cream
- 1/2 cup 4% small curd cottage cheese
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 tablespoons fresh thyme leaves, plus more for garnish
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices
- 2 cups shredded Cheddar cheese, divided
Topping
- 30 round buttery crackers, crushed (such as Ritz®)
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C).
- Make Creamy Mixture: In a large saucepan over medium heat, combine the condensed cream of chicken soup, heavy whipping cream, small curd cottage cheese, cubed softened cream cheese, sour cream, kosher salt, garlic powder, and onion powder. Cook, stirring often, until the cream cheese is melted and the mixture is smooth, about 5 minutes. Remove from heat and stir in the fresh thyme leaves and freshly ground black pepper.
- Combine Potatoes: Add the sliced Yukon Gold potatoes to the saucepan with the creamy mixture and toss gently to fully coat all the slices.
- Assemble Casserole – First Layer: Spoon half of the coated potato mixture into a 9×13-inch baking dish. Using the back of a large spoon, gently press down and spread the potatoes evenly. Sprinkle with 1 cup of shredded cheddar cheese.
- Assemble Casserole – Second Layer: Add the remaining potato mixture on top, spreading it evenly and pressing gently to form a uniform layer.
- Prepare Topping: In a small bowl, mix the crushed buttery crackers with melted butter and the remaining 1 cup of shredded cheddar cheese until the crackers are evenly coated.
- Add Topping: Sprinkle the cracker and cheese topping evenly over the potato layers in the baking dish.
- Bake the Casserole: Place the casserole dish on a large rimmed baking sheet. Cover the dish with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes. After this time, remove the foil and continue baking for an additional 30 minutes until the sauce has thickened and potatoes are tender.
- Rest and Serve: Remove the casserole from the oven and let it stand for 15 minutes before serving. Garnish with additional fresh thyme leaves as desired.
Notes
- Use Yukon Gold potatoes for their creamy texture and even cooking.
- Be sure to slice potatoes uniformly about 1/8-inch thick to ensure even baking.
- Press layers gently to create a compact casserole but avoid mashing the potatoes.
- Covering the casserole during the initial baking keeps moisture in, preventing dryness.
- Letting the casserole rest before serving helps the sauce thicken and flavors meld.
- Prep Time: 15 mins
- Cook Time: 1 hr 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
