3-INGREDIENT RETRO GOLDEN YUKON POTATO CASSEROLE RECIPE
This creamy Golden Yukon Potato Casserole combines thinly sliced potatoes, condensed cream of chicken soup, and sharp cheddar cheese for an easy, old-fashioned side dish. The potatoes bake until tender beneath a golden layer of melted cheese.
Equipment
- 9×13-inch baking dish
- aluminum foil
- Sharp knife or mandoline
Ingredients
- 2½ pounds Yukon Gold potatoes washed and sliced into ⅛-inch rounds
- 2 10.5-ounce cans condensed cream of chicken soup, undiluted
- 2 cups sharp cheddar cheese shredded and divided
Instructions
- Preheat the oven to 375°F.
- Wash and thinly slice the Yukon Gold potatoes into ⅛-inch rounds.
- Spread a few tablespoons of condensed soup from the first can over the bottom of a 9×13-inch baking dish.
- Arrange half of the potato slices in overlapping layers in the dish.
- Spread the remaining contents of the first can of soup over the potatoes. Sprinkle with one cup of shredded cheddar cheese.
- Layer the remaining potatoes on top, then spread the second can of condensed soup evenly over them.
- Cover tightly with aluminum foil and bake for 55 to 65 minutes, or until the center potatoes are fork-tender. Continue covered baking if necessary.
- Remove the foil and sprinkle the remaining cup of shredded cheddar over the casserole.
- Return to the oven, uncovered, for 15 to 20 minutes, until the cheese is melted and lightly golden.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Slice the potatoes evenly to help them cook at the same rate.
- Keep the condensed soup undiluted.
- Use freshly shredded cheddar for smoother melting.
- Add the final cheese topping only after the potatoes are tender.
- Refrigerate leftovers in an airtight container for up to four days.
- Actual cooking time may vary depending on potato thickness, baking dish material, and oven performance.