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Potato casserole on a plate.
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Mom's Potato Casserole

Prep Time8 minutes
Cook Time40 minutes
Total Time48 minutes
Course: Main Course
Servings: 4 Servings

Ingredients

  • 5 Potatoes medium
  • 2 tbsp Vegetable Oil
  • 1 Red Bell Pepper
  • 10 oz Cherry Tomatoes
  • 1 package Frozen Broccoli
  • 2 Yellow Onions
  • 2 1/2 cups Shredded Cheddar Cheese
  • 1 cup Milk
  • 1/2 + more to taste tsp Lawry Salt
  • 1/4 + more to taste tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Mustard Powder
  • 2 tbsp Flour
  • 2 tbsp Butter

Instructions

  • Peel and slice the potatoes.
  • Add vegetable oil to a saucepan and put down one layer of sliced potatoes. Add Lawry salt and black pepper to taste, making sure to evenly season the layer. Place down another layer of potatoes and more Lawry salt and black pepper to taste. Repeat until all of the potatoes are layered in the pan.
  • Turn the heat to medium-high. Put a lid on the pan and cook for roughly 15 minutes, checking at the halfway point and adjusting the heat and time as needed.
  • Once the potatoes are nicely brown on one side, flip them and cook them for roughly 5-10 minutes on the other side.
  • Check that the potatoes are done by poking a few of the slices with a fork. If they are not done, continue cooking them and flip them around every 8 minutes.
  • While the potatoes are cooking, slice two onions and put them in a pan with canola oil, Lawry salt, and black pepper to taste.
  • Cook the onions on medium heat, stirring occasionally, until translucent.
  • Cut a bell pepper into half-strips and add to the pan with the sliced onions.
  • Cook the frozen broccoli according to the package’s instructions. Add it to the pan with the bell peppers and onion slices.
  • Cut the cherry tomatoes in half and add to the pan with the vegetables.
  • Once the potatoes are fully cooked, dump the vegetables into the pan with the cooked potatoes. Stir.
  • Next, make the cheese sauce. Start by melting 2 tablespoons of butter over medium-low heat in a saucepan. We like to use the pan that we cooked the vegetables in!
  • Add 2 tablespoons of flour and stir until smooth. Reduce the heat to low.
  • Slowly add 1 cup of milk, stirring vigorously, until the sauce is smooth and thickened.
  • Add salt, mustard powder, black pepper, and paprika.
  • Add 2 cups of shredded cheddar cheese and stir until thickened.
  • Add the cheese sauce to the pan with the potatoes and vegetables.
  • Stir so that the cheese sauce is incorporated and the vegetables are spread throughout the pan.
  • Top with another ½ cup of cheddar cheese and cook with the lid on until the cheese melts.
  • Enjoy!