Ingredients
For the casserole
6 cups diced potatoes (or 1 bag frozen diced potatoes/hash browns)
1 medium onion, finely diced (optional)
3 tbsp butter
3 tbsp flour
2 cups milk
1 cup sour cream
2 cups shredded cheddar cheese
1 cup mozzarella cheese
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the topping
1 cup mozzarella
½ cup cheddar
Optional: fresh parsley for garnish
Instructions
- Preheat
Heat oven to 375°F (190°C).
Grease a 9×13 baking dish.
- Parboil the potatoes (if using fresh)
Boil potatoes for 8–10 minutes until just tender but not falling apart.
Drain and set aside.
(Skip this step if using frozen potatoes.)
- Make the creamy cheese sauce
- In a large saucepan, melt butter over medium heat.
- Add the flour and whisk for 1 minute to form a roux.
- Slowly pour in milk, whisking constantly.
- Cook until thickened (5–7 minutes).
- Remove from heat and stir in:
sour cream
cheddar
mozzarella
salt, pepper, garlic powder
- Stir until the cheese melts.
- Mix
Add potatoes and onions (if using) to the cheese sauce.
Stir to coat evenly.
- Assemble
Spread mixture into the baking dish.
Smooth the top.
Sprinkle the topping cheeses evenly over the surface.
- Bake
Bake 30–40 minutes, until:
top is golden brown and bubbly
edges are slightly crisp
- Cool and slice
Let the casserole cool for 10–15 minutes so it firms up and can be cut into clean squares like in the photo.
⭐ Tips for Picture-Perfect Squares
Let it rest before cutting.
Use extra mozzarella on top for great browning.
Use a sharp knife dipped in hot water for clean edges.
If you want, I can also give you: ✅ A lighter version
✅ A spicier version
✅ A version with chicken or bacon
✅ A printable-style recipe
Just tell me!