Easy Sliced Baked Potato Casserole – Creamy & Crispy

This sliced baked potato casserole is the dish my family requests every single week. It's the perfect side dish for holidays, potlucks, or just a cozy weeknight dinner. The best part? It's incredibly simple to put together, and the results are always impressive.

Instead of mashed potatoes, we slice them thin and bake them in a rich, cheesy sauce. The edges get all golden and crispy, while the inside stays tender and creamy. It's like a giant, shareable potato au gratin, but with a homey, rustic feel.

I love that this recipe is forgiving. You can use any type of potato, add extra cheese, or throw in some herbs. It's a dish that welcomes your personal touch.

About the Ingredients

2 lbs (900g) russet potatoes, peeled and sliced 1/8-inch thick

Russets hold their shape well and are starchy, giving a fluffy texture. You can also use Yukon Golds for a creamier result.

2 cups (240g) shredded sharp cheddar cheese

Sharp cheddar adds a bold flavor. Try Gruyère or a mix of your favorite melting cheeses.

1 cup (240ml) heavy cream

Heavy cream makes the sauce rich and velvety. For a lighter option, use half-and-half, but the sauce will be thinner.

1/2 cup (120ml) whole milk

Whole milk adds creaminess without being too heavy. Any milk works, but whole milk gives the best texture.

3 cloves garlic, minced

Fresh garlic gives the best flavor. If you're in a pinch, use 1/2 teaspoon garlic powder.

1 teaspoon salt

Adjust to taste. Kosher salt is great, but table salt works too.

1/2 teaspoon black pepper

Freshly ground black pepper adds a nice kick. Use more or less to your preference.

1/2 cup (60g) panko breadcrumbs

Panko gives the crispiest topping. Regular breadcrumbs work, but reduce the amount slightly.

2 tablespoons (30g) unsalted butter, melted

Melted butter helps the breadcrumbs brown and adds richness. You can use olive oil for a dairy-free option.

1 tablespoon fresh thyme leaves (optional)

Fresh thyme adds a subtle earthy flavor. Dried thyme works too – use 1 teaspoon.

Tips & Tricks

• Slice the potatoes evenly using a mandoline to ensure they cook at the same rate. If slicing by hand, aim for thin, uniform slices.
• Don't skip the resting time before baking – it allows the sauce to soak into the potatoes, making them extra creamy.
• If the top is browning too quickly, cover with foil and continue baking until the potatoes are tender.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray.

2. Mix Cream Sauce

In a large bowl, whisk together the heavy cream, milk, garlic, salt, and pepper. Set aside.

3. Layer Potatoes

Arrange a single layer of potato slices in the prepared dish, slightly overlapping. Sprinkle with a handful of cheese. Repeat the layers, finishing with a layer of potatoes and the remaining cheese.

4. Pour Sauce

Pour the cream mixture evenly over the potatoes. Gently press down with a spatula to ensure the sauce gets into the layers.

5. Add Topping

In a small bowl, mix the panko breadcrumbs with the melted butter and thyme (if using). Sprinkle over the top of the casserole.

6. Bake Covered

Cover the dish with aluminum foil and bake for 30 minutes. The potatoes should be starting to soften.

7. Bake Uncovered

Remove the foil and continue baking for 20-30 minutes, until the top is golden brown and the edges are bubbly. A knife should easily pierce the potatoes.

8. Rest and Serve

Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

Delicious Variations

Cheesy Bacon

Add crumbled cooked bacon between the layers for a smoky, salty crunch.

Herb Garden

Mix in fresh chopped rosemary or chives with the cream sauce for a fragrant twist.

Spicy Kick

Add a pinch of cayenne pepper or red pepper flakes to the cream sauce for a little heat.

How to Store Sliced Baked Potato Casserole

Frequently Asked Questions

Give this sliced baked potato casserole a try tonight – it's an easy way to bring everyone to the table. You'll love how simple it is, and your family will love every bite. Here's to a calmer home, one drawer at a time.

Sliced Baked Potato Casserole

This sliced baked potato casserole layers tender potatoes in a creamy cheese sauce, topped with crispy crumbs. Perfect for family dinners.

★★★★½ 4.8 (127 ratings)

15 minPrep time55 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) russet potatoes, peeled and sliced 1/8-inch thick
• 2 cups (240g) shredded sharp cheddar cheese
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (60g) panko breadcrumbs
• 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon fresh thyme leaves (optional)

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray.
2. 2Mix Cream Sauce — In a large bowl, whisk together the heavy cream, milk, garlic, salt, and pepper. Set aside.
3. 3Layer Potatoes — Arrange a single layer of potato slices in the prepared dish, slightly overlapping. Sprinkle with a handful of cheese. Repeat the layers, finishing with a layer of potatoes and the remaining cheese.
4. 4Pour Sauce — Pour the cream mixture evenly over the potatoes. Gently press down with a spatula to ensure the sauce gets into the layers.
5. 5Add Topping — In a small bowl, mix the panko breadcrumbs with the melted butter and thyme (if using). Sprinkle over the top of the casserole.
6. 6Bake Covered — Cover the dish with aluminum foil and bake for 30 minutes. The potatoes should be starting to soften.
7. 7Bake Uncovered — Remove the foil and continue baking for 20-30 minutes, until the top is golden brown and the edges are bubbly. A knife should easily pierce the potatoes.
8. 8Rest and Serve — Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

👨‍🍳 Chef's Note: This casserole is a blank canvas – feel free to experiment with different cheeses and herbs. The key is to slice the potatoes thin and let them soak up all that creamy goodness.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.