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Cheesy Potato Casserole

This Cheesy Potato Casserole is rich, creamy, and made to impress at any holiday gathering. Smooth mashed russet potatoes are blended with egg yolks, cream, butter, and plenty of cheese for a luxurious, comforting texture. Baked until hot and finished under the broiler for a golden top, this dish works beautifully as both a vegetarian main and a hearty side. It’s ideal for Thanksgiving, special dinners, or cozy weekends when comfort food is non-negotiable. Make it ahead, bake when ready, and watch it disappear fast—this casserole never lasts long.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 3 pounds russet potatoes peeled and chopped into 1-inch chunks (about 9 small potatoes)
  • 1 tablespoon + 2 teaspoons kosher salt divided
  • 6 large egg yolks brought to room temperature
  • 1 cup heavy cream room temperature
  • ¼ cup unsalted butter melted
  • 8 ounces white cheddar cheese shredded (about 2 cups)
  • 2 ounces Parmesan cheese finely grated (about ½ cup)
  • ½ teaspoon ground white pepper

Method
 

Step 1: Cook the Potatoes

Add the potato chunks to a large Dutch oven and cover with water by about an inch. Sprinkle in 1 tablespoon of salt. Bring to a rolling boil over high heat, then cook until the potatoes are fork-tender, about 15 minutes.

    Step 2: Drain and Mash

    Drain the potatoes thoroughly and return them to the warm pot. Mash until ultra-smooth using a potato masher or ricer. The smoother, the better—lumps are not invited to this party.

      Step 3: Add Egg Yolks

      Mix in the egg yolks one at a time, stirring well after each addition. This helps create that rich, custardy texture everyone loves.

        Step 4: Make It Creamy

        Pour in the room-temperature cream and melted butter. Stir gently until fully incorporated.

          Step 5: Add the Cheese and Seasoning

          Fold in the white cheddar, Parmesan, white pepper, and remaining 2 teaspoons of salt. Don’t worry if the cheese doesn’t melt completely—it’ll finish in the oven.

            Step 6: Transfer and Chill

            Spoon the mixture into a lightly greased 9×13-inch broiler-safe baking dish. Let it cool at room temperature for about 1 hour. Smooth or swirl the top decoratively, then cover tightly with foil and refrigerate for up to 24 hours.

              Step 7: Bake

              Preheat the oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake covered for 45 minutes, until warmed through.

                Step 8: Brown the Top

                Uncover and bake for another 15 minutes. Switch the oven to broil on HIGH and broil for 3–4 minutes, until the top turns golden and lightly crisp.

                  Notes

                  Helpful Tips

                  • Room-temperature ingredients blend smoother and prevent a gluey texture.
                  • Use a broiler-safe dish—this final step adds irresistible color.
                  • Want extra flair? Add a light sprinkle of Parmesan before broiling.

                  FAQs

                  Can I make this ahead of time?
                   Yes! This casserole is perfect for prepping a day in advance. Just bake when ready to serve.
                  Can I freeze it?
                   Freezing is not recommended—the dairy and eggs can separate once thawed.
                  Can I swap the cheeses?
                   Absolutely. Gruyère or sharp cheddar work beautifully.

                  Final Thoughts

                  This Cheesy Potato Casserole is rich, comforting, and unapologetically indulgent. Whether it’s anchoring your holiday table or stealing the spotlight at Sunday dinner, it’s one of those recipes people ask for before they even leave. Make it once—and don’t be surprised when it becomes tradition. 🧀🥔