Creamy Potato Casserole

This is the kind of casserole your grandma made and nobody could ever quite replicate.

Thinly sliced potatoes get mixed with cream of cheddar soup, sour cream, and chopped onion, then baked until the potatoes are fork-tender and the top turns golden brown.

Five ingredients. One dish. Feeds a crowd.

Bring this to a holiday table, a church potluck, or just a Tuesday night when you need something warm and deeply satisfying.

Kitchen Tips

• Slice the potatoes as thin and uniform as possible so they cook evenly. A mandoline makes quick work of this.
• Keep it covered for the first 70 minutes so the potatoes steam and soften, then uncover for the last 10 to 15 minutes to get that browned top.
• Let it rest 5 to 10 minutes before serving so the sauce thickens up and doesn’t run everywhere.
• Stir in shredded cheddar or top with crumbled bacon if you want to take it over the top.