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Easy Cheesy Potatoes

cheesy potatoes casserole in a baking dish, golden and bubbling with a crispy panko-Parmesan topping and fresh chives.
  • Serves:  10
  • Prep Time:  25 min
  • Cook Time:  50 min

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 6 tablespoons salted butter, plus more for greasing
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream or crème fraîche
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups shredded sharp white cheddar
  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh chives

Method

  1. Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, 8 to 10 minutes. Drain.
  3. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and golden, 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
  4. Stir in the cream of chicken soup, sour cream, thyme, salt, and pepper. Reduce the heat to low and add the cheddar, stirring, until melted and smooth. Fold the potatoes into the cheese sauce until thoroughly combined. Transfer to the prepared baking dish.
  5. Melt the remaining 2 tablespoons of the butter in a small skillet over low heat. Remove from the heat and stir in the panko and parmesan until butter is absorbed. Sprinkle evenly over the potatoes.
  6. Bake until bubbling and browned on top, 25 to 30 minutes.
  7. Top with chives and serve warm.

Notes

Store refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.