Ingredients:

  • 3 pounds Yukon Gold potatoes, peeled and cubed (approximately 1.36 kg)
  • 1 teaspoon salt (plus more for seasoning water)
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter (56g)
  • ¼ cup all-purpose flour (30g)
  • 3 cups whole milk (710 ml)
  • 8 ounces cream cheese, softened (227g)
  • 1 cup sour cream (227g)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground nutmeg (optional, but adds a lovely warmth)
  • 1 cup shredded cheddar cheese, divided (113g)
  • 4 tablespoons unsalted butter, melted (56g)
  • 1 ½ cups crushed cornflakes (or Ritz crackers for a more savory option, 100g approx.)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions:

  1. Peel, cube, and boil the potatoes in salted water until fork-tender. Drain well.
  2. Melt butter in a saucepan, whisk in flour, and cook for 1 minute to create a roux. Gradually whisk in milk until smooth. Stir in cream cheese, sour cream, garlic powder, onion powder, nutmeg (if using), salt, and pepper. Cook until thickened, stirring constantly. Remove from heat and stir in ½ cup of cheddar cheese.
  3. Gently fold the cooked potatoes into the creamy sauce. Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
  4. In a bowl, combine melted butter, crushed cornflakes (or Ritz crackers), and Parmesan cheese. Sprinkle evenly over the casserole.
  5. Bake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until golden brown and bubbly.
  6. Let cool slightly before serving. Garnish with chopped fresh chives, if desired.