Cheesy Baked Potato Casserole (Steakhouse-Style)

Prep Time: 20 minutes
Bake Time: 45–55 minutes
Serves: 6–8

A rich, baked potato dish layered with cream, cheese, and seasonings, baked until golden and bubbling.

Ingredients

3 pounds (about 6 medium) potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon onion powder
2 cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat and Prepare

Preheat oven to 375°F (190°C).
Butter or lightly grease a 9×13-inch baking dish.

2. Cook the Cream Base

In a saucepan over medium heat, melt the butter.
Add garlic and cook for 30 seconds until fragrant.
Pour in cream and milk.
Stir in salt, pepper, paprika, and onion powder.
Heat until warm but not boiling. Remove from heat.

3. Layer the Potatoes

Arrange half of the sliced potatoes evenly in the baking dish.
Pour half of the cream mixture over them.
Sprinkle with:

1 cup cheddar
½ cup mozzarella
¼ cup Parmesan

Repeat with remaining potatoes, cream, and cheeses.

4. Bake Covered

Cover the dish tightly with foil.
Bake for 35 minutes.

5. Bake Uncovered

Remove foil and bake for another 15–20 minutes, until:

The top is golden brown
The potatoes are tender when pierced with a fork
The sauce is bubbling around the edges

6. Rest and Serve

Let rest for 10 minutes before slicing.
Garnish with parsley if desired.

Helpful Tips

Even cooking: Slice potatoes evenly (⅛-inch thick is ideal).
Extra flavor: Add a pinch of thyme or rosemary to the cream mixture.
Texture option: Top with breadcrumbs for a crisp finish.
Storage: Refrigerate leftovers up to 3 days.
Reheating: Warm in oven at 325°F (165°C) until heated through.