Description
This Million Dollar Potato Casserole is a decadent and creamy side dish featuring thinly sliced Yukon Gold potatoes smothered in a rich mixture of cream cheese, sour cream, cottage cheese, and cream of chicken soup, layered with shredded cheddar cheese and topped with a crispy cracker and cheese crust. Perfect for holiday dinners or comforting family meals.
Ingredients
Units
Scale
Potato Mixture
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup heavy whipping cream
- 1/2 cup 4% small curd cottage cheese
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 tablespoons fresh thyme leaves, plus more for garnish
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices
- 2 cups shredded Cheddar cheese, divided
Topping
- 30 round buttery crackers, crushed (such as Ritz®)
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C). This sets you up for a smooth cooking process.
- Make the Cream Cheese Mixture: In a large saucepan over medium heat, combine the condensed cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, kosher salt, garlic powder, and onion powder. Stir frequently until the cream cheese mixture is melted and smooth, about 5 minutes.
- Add Herbs and Seasoning: Remove the saucepan from heat and stir in fresh thyme leaves and freshly ground black pepper. These add a lovely aromatic flavor to the dish.
- Coat the Potatoes: Add the thinly sliced Yukon Gold potatoes to the saucepan and gently toss them until they are completely coated with the creamy mixture, ensuring full flavor absorption.
- Layer the Casserole – First Layer: Spoon half of the coated potato mixture into a 9×13-inch baking dish. Use the back of a large spoon to press down and spread the potatoes evenly. Then sprinkle 1 cup of shredded cheddar cheese evenly over this layer.
- Layer the Casserole – Second Layer: Add the remaining potato mixture on top of the cheese layer. Press down gently and spread evenly to create the top layer.
- Prepare the Topping: In a small bowl, mix together the crushed buttery crackers, melted unsalted butter, and the remaining 1 cup of shredded cheddar cheese until the crackers are well coated.
- Add the Topping: Sprinkle the cracker and cheese mixture evenly over the potato casserole layer in the baking dish.
- Bake Covered: Place the baking dish on a large rimmed baking sheet and cover tightly with aluminum foil. Bake in the preheated oven for 1 hour and 10 minutes, which helps cook the potatoes through and blend the flavors.
- Bake Uncovered: Remove the aluminum foil and continue baking uncovered for an additional 30 minutes, or until the sauce has thickened, potatoes are tender, and the topping is golden and crisp.
- Rest and Garnish: Remove the casserole from the oven and let it stand for 15 minutes to set. Garnish with additional fresh thyme leaves before serving for a fresh herbal note.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, but you can substitute with Russet potatoes if needed.
- For a slightly lighter version, substitute part of the heavy cream with whole milk or reduce the amount of cheese.
- Make sure to slice the potatoes thinly to ensure even cooking throughout the casserole.
- Using a large rimmed baking sheet helps catch any spills and makes it easier to handle the hot dish.
- Allowing the casserole to rest before serving helps it set and makes slicing easier.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 554
- Sugar: 5g
- Sodium: 914mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 98mg
