Description
Million Dollar Potato Casserole is a rich and creamy baked dish featuring thinly sliced Yukon Gold potatoes smothered in a savory blend of cream cheese, cottage cheese, sour cream, and seasonings, layered with shredded Cheddar cheese and topped with a buttery crushed cracker crust for a perfect balance of creamy, cheesy, and crunchy textures.
Ingredients
Units
Scale
Cheese and Cream 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
Potatoes and Cheese
- 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
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C).
- Make Cream Cheese Mixture: In a large saucepan over medium heat, combine cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, kosher salt, garlic powder, and onion powder. Cook while stirring frequently until the cream cheese is melted and the mixture is smooth, about 5 minutes. Remove from heat, then stir in fresh thyme leaves and black pepper.
- Prepare Potatoes: Add the thinly sliced Yukon Gold potatoes to the cream mixture and toss until all the potato slices are fully coated.
- Layer the Casserole: Spoon half of the coated potato mixture into a 9×13-inch baking dish. Using the back of a large spoon, gently press down and spread the potatoes evenly. Sprinkle with 1 cup of shredded Cheddar cheese. Top with the remaining potato mixture, again gently pressing and spreading evenly.
- Prepare Topping: In a small bowl, combine crushed buttery crackers, melted butter, and the remaining 1 cup of shredded Cheddar cheese until evenly coated. Sprinkle this mixture evenly over the potato layers in the baking dish.
- Bake: Place the baking dish on a large-rimmed baking sheet. Cover the casserole with aluminum foil. Bake in the preheated oven for about 1 hour and 40 minutes, removing the foil after 1 hour and 10 minutes to allow the topping to brown and crisp. The casserole is done when the sauce has thickened and the potatoes are tender.
- Rest and Garnish: Let the casserole stand for 15 minutes before serving to allow it to set. Garnish with additional fresh thyme leaves if desired.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor that complements the casserole well.
- Ensure the potatoes are sliced evenly, about 1/8-inch thick, for uniform cooking.
- Removing the foil partway through baking allows the topping to become crisp and golden.
- Letting the casserole rest before serving helps it set for easier slicing and serving.
- This dish pairs wonderfully with fresh green vegetables or a crisp salad to balance its richness.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 554
- Sugar: 5g
- Sodium: 914mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 98mg
