Creamy Potato Casserole

Components:

1. Six medium russet potatoes, finely sliced and peeled
2. One medium onion, cut finely
3. two minced garlic cloves
4. Two cups heavy cream (or, for a less heavy option, half-and-half)
5. One and a half cups of shredded cheddar (or other favorite) cheese
6. Half a cup of sour cream
7. 4 tablespoons unsalted butter
8. one tablespoon all-purpose flour
9. One teaspoon of salt
10. A half-tsp black pepper
11. Half a teaspoon of paprika, optional for flavor
12. 1/4 cup of Parmesan cheese, grated
13. Garnish with fresh parsley or chives, if desired.

Guidelines:

• Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C. Grease a casserole dish or baking dish that is 9 by 13 inches in size.
• Peel and thinly slice the potatoes into rounds that measure 1/8 inch. Put them in a big basin and set away.

Prepare the Creamy Sauce:

• Melt the butter in a pot over a medium heat. Add the minced garlic and diced onion, and sauté for 3–4 minutes, or until the ingredients are soft and fragrant.
• Add the flour and cook, stirring frequently, for one to two minutes, until a roux forms.
• Simmer the liquid after gradually whisking in the heavy cream (or half-and-half). Simmer for about 5 minutes, or until the sauce starts to slightly thicken.
• Add the sour cream, shredded cheddar cheese, salt, pepper, and paprika (if using) and stir. Simmer until the sauce is smooth and the cheese has melted completely.

Spread the Casserole Out:

• Arrange a layer of potato slices in the bottom of the baking dish that has been oiled.
• Evenly distribute a bit of the creamy sauce over the potatoes.
• With the remaining potatoes and sauce, repeat the layering process, ensuring that the sauce is on top.
• Top with Parmesan: Evenly distribute the grated Parmesan cheese throughout the casserole’s surface.
• Bake: Bake the dish for 45 minutes in a preheated oven, covered with aluminum foil. After taking off the foil, bake the potatoes for a further 15 to 20 minutes, or until they are soft and the top is bubbling and golden.
• Let the dish cool for five to ten minutes before serving. If desired, garnish with chives or fresh parsley.

Advice:

• Add Protein: To make the casserole heartier, you can add cooked chicken, ham, or bacon bits.
• Cheddar Options: To get a variety of flavors, feel free to mix and match cheeses such as Monterey Jack, Gruyère, and mozzarella.
• Potato Variety: For a creamier texture, Yukon Gold potatoes work well in this recipe.

Savor this creamy and delicious potato casserole as a main meal or a cozy side!