listen so my grandma had this potato thing she’d make and I found the card after she died.
literally just said “potato onion thing” in pencil. no amounts. nothing. just ingredients and “bake til done” lmao. tried making it and failed twice before it worked because I guess people back then just like… knew stuff?
first time I thought I’d be clever and used instant mashed potatoes. was absolutely disgusting. dog wouldn’t touch it. second time sliced them way too thin and they turned to mush. third time worked somehow and my husband who HATES casseroles ate most of it.
make this when I’m sad and want grandma food. it’s just potatoes cheese onions. that’s it.
Contents
Why it works
cheap ingredients
cheese gets melty
better next day
makes a ton
tastes like being a kid
ingredients Cheese Potato Onion Casserole
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 5 or 6 | big ones |
| Onions | 2 | whatever kind |
| Cheddar | bunch | sharp kind |
| Butter | some | maybe half a stick |
| Milk | a cup ish | whole milk |
| Salt | lots | |
| Pepper | lots | |
| Paprika | if you want |
How to making it
Turn oven to 350. I forget this every time.
Grease a pan with butter. not spray. tastes weird.
Peel potatoes and slice them. mine are never the same size. use a knife usually.
Slice onions thin. gonna cry. just deal with it.
Put half the potatoes in the pan overlapping. doesn’t need to look good.
Salt and pepper them. more than you think.
Add half the onions on top. spread them around.
Put half the cheese. I always use extra cheese.
Cut some butter and just drop pieces around. couple tablespoons maybe.
Do it again with the rest of the stuff. second layer is always uglier.
Pour milk over everything. should come halfway up. add more if not.
Cover with foil tight.
Bake covered like 45 minutes. set timer then forget what it’s for.
Take foil off and bake more til golden and bubbly. maybe 25 more minutes.
Sprinkle paprika if you remember. grandma did.
Wait 10 minutes. I never do and it’s always soupy.
tips
- Yukon gold potatoes are creamier but grandma would say I’m being fancy
- Add garlic between layers if you want
- Ham or bacon makes it heartier
- Gruyere instead of cheddar for fancy people
storage
fridge 5 days with foil on top. too lazy to move it.
reheats in oven 20 minutes. microwave makes cheese weird.
freeze it 3 months. I do it before baking.
found mystery casserole in freezer last month. no label. ate it. was fine. maybe this maybe scalloped potatoes. who knows. need to label stuff but won’t.
nutrition
8 servings maybe:
| Thing | Amount |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Carbs | 35g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 4g |
rough numbers. use more cheese so probably wrong.
questions
different potatoes
red ones work but stay firm. not sweet potatoes. russet or yukon gold
mine was soupy
too much milk or didn’t bake enough. less milk next time. bake longer
peel them
grandma did. you don’t have to. I peel them cause that’s how I learned
make ahead
yeah keep it in fridge 24 hours. add 10 minutes to baking. do this for holidays
