Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Aunt Ann's Potato Casserole! Imagine a creamy, cheesy masterpiece that combines perfectly tender potatoes with a rich, velvety sauce that will have everyone at the table fighting for the last scoop. This classic American comfort food is not just a side dish – it's a family tradition that promises to become the star of your next meal, delivering warmth, flavor, and pure deliciousness in every single bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large potatoes, peeled and sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup onion, chopped
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes into thin, uniform rounds approximately 1/4 inch thick. This ensures even cooking and consistent texture.
- In a large mixing bowl, combine the sour cream, cream of mushroom soup, chopped onions, melted butter, salt, and pepper. Whisk these ingredients together until they form a smooth, well-integrated sauce.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish, creating an even, overlapping pattern to cover the entire surface.
- Pour half of the cream sauce over the first potato layer, ensuring it spreads evenly and covers most of the potato slices.
- Sprinkle half of the shredded cheddar cheese over the sauce layer to create a rich, cheesy coverage.
- Repeat the layering process with the remaining potato slices, followed by the remaining cream sauce, and top with the rest of the shredded cheese.
- Cover the baking dish with aluminum foil, creating a tight seal to trap moisture and help the potatoes cook evenly.
- Place the casserole in the preheated oven and bake for 35 minutes covered.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the sauce to set and makes serving easier.
- Serve hot as a delicious side dish, garnished with fresh chopped parsley or chives if desired.
Tips
- Slice potatoes uniformly: Use a mandoline or sharp knife to ensure even 1/4-inch thick slices for consistent cooking.
- Prevent sticking: Generously grease your baking dish to ensure easy serving and cleanup.
- Create layers carefully: Overlap potato slices and ensure each layer is evenly covered with sauce and cheese.
- Cover while baking: Use aluminum foil for the first 35 minutes to trap moisture and cook potatoes thoroughly.
- Let it rest: Allow the casserole to sit for 10 minutes after baking to let the sauce set and make serving easier.
- Optional enhancement: Garnish with fresh chopped parsley or chives for added flavor and visual appeal.
- Make ahead tip: This casserole can be prepared earlier in the day and refrigerated, then baked just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
