Classic potato casserole with cheese is a hearty, creamy dish baked in layers of thinly sliced potatoes, aromatic béchamel sauce, and a generous amount of yellow cheese. It originates from the home cooking of Central Europe as a simple way to use up potatoes and dairy; it works great as a main dish served hot. It has a creamy texture inside and a golden, slightly crispy cheese crust on top — the contrast of textures and richness of flavor make it the perfect dish for New Year's Eve 2025, when we are looking for a comforting, easy-to-serve meal for a larger group. Serve with a light green salad or pickles, and garnish with fresh parsley.
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Preheat the oven to 200°C (conventional baking) or 180°C (fan mode). This way, the oven will be ready right after placing the casserole and will ensure even baking.
Peel the potatoes and rinse them under running water. Dry with a paper towel. Cut the potatoes into very thin slices, 2–3 mm thick: the best method is a mandoline set to 2–3 mm. If you don't have a mandoline, use a very sharp knife and a cutting board — hold the potato with your fingers curled in a 'claw' and make even motions.
Chop the onion into small cubes (as for sautéing) and finely chop the garlic. Heat a pan over medium heat, pour in the canola oil (15 g) and add the onion. Sauté for 3–4 minutes, stirring, until the onion becomes translucent and lightly golden. Add the garlic and sauté for an additional 30–45 seconds — until it starts to smell (be careful not to burn it). Remove from heat.
Prepare the béchamel sauce: in a medium saucepan over medium heat, melt the butter (30 g). Once melted and starting to foam slightly, add the flour (30 g) and whisk for 1–2 minutes to eliminate the raw flour taste — a light brown, smooth roux will form.
To the roux, gradually add the milk (300 ml) and cream (200 ml) — first pour in about 50 ml and vigorously mix with a whisk to distribute the flour without lumps. Then, add the remaining liquids in a thin stream, stirring constantly. Bring to a gentle boil, reduce the heat, and cook for 3–5 minutes until the sauce thickens to the consistency of 18–30% cream (it should coat the back of a spoon).
Add the sautéed onion and garlic to the hot sauce, and mix. Season with mustard (20 g), salt (about 6 g), pepper (about 2 g), and freshly grated nutmeg (a pinch). Taste the sauce — it should be creamy and slightly spicy from the mustard; gently adjust the salt or pepper to your liking.
Prepare a baking dish (preferably ceramic or heat-resistant, about 20×30 cm, capacity ~2–3 l). Grease the bottom and sides with a thin layer of butter or oil. Arrange the first layer of potato slices so that they slightly overlap (like shingles). Lightly sprinkle with salt and pepper on each layer — don't overdo it, as the cheese is salty.
Pour a portion of the hot béchamel sauce over the first layer of potatoes (about 1/3 of the sauce), then sprinkle a thin layer of grated cheese (leave about 100 g for the top). Continue layering: potatoes → sauce → cheese, until you use up the ingredients. The top layer should be slices of potatoes covered with sauce and sprinkled with the remaining cheese.
Cover the dish with aluminum foil or a lid and bake in the preheated oven for 40 minutes. After that, remove the foil and continue baking for 12–18 minutes, until the top is bubbling and the cheese is golden brown. Check the softness of the potatoes — insert a sharp knife or toothpick in the center; it should go through easily.
After baking, let the casserole sit for 8–10 minutes so the sauce thickens slightly and cutting is more aesthetically pleasing. Before serving, sprinkle with chopped parsley (optional). Cut into portions using a wide spatula and serve warm.
Additionally, you can enrich the casserole with thin slices of bacon sautéed with onion, or add thinly sliced layers of mushrooms sautéed in butter before blending with the sauce — then the casserole will be more meaty. If you want a lighter version, reduce the amount of cream and increase the milk.
Potato casseroles have a long history in the peasant kitchens of Europe, where potatoes were readily available and served as a base for hearty dishes with the addition of cheese and milk. In French versions, they are known as gratin dauphinois (without cheese) or gratin savoyard.
Serve the casserole as a main dish with a light salad dressed with lemon or pickled cucumbers. For variety, add a tablespoon of sour cream or spicy horseradish sauce on the side. When cutting portions, use a wide spatula - this prevents the layers from falling apart.
Store in the refrigerator in an airtight container for 2–3 days. To reheat: place a portion covered in the oven preheated to 170°C for 12–15 minutes or in the microwave for 2–3 minutes, until hot in the middle. Long-term freezing of the casserole with creamy sauce is not recommended (it may change texture), but raw layered components without cheese can be frozen for up to 1 month, and then baked a little longer.
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