Save This classic casserole brings together tender bone-in pork chops and rich creamy scalloped potatoes bubbled with cheese for the kind of hearty meal that always feels like a warm hug at the end of a long day. It is perfect for when you need comfort food but want something impressive enough for a Sunday dinner. Every layer cooks under the others’ flavors so you get juicy pork and soft potatoes in every creamy bite.
I grew up eating versions of this casserole at church potlucks and started making it myself when my own kids requested “those cheesy pork potatoes” for special occasions. Every time the aroma fills the house, it brings back memories of family togetherness.
Ingredients
- Pork chops: Choose bone-in and about one inch thick for juicy flavor and tenderness
- Salt and black pepper: Essential basics that enhance all the other ingredients
- Garlic powder: Adds savory depth without overpowering the pork
- Paprika: Gives color and subtle smokiness use a sweet or smoked variety
- Olive oil: For searing pork with a golden crisp texture
- Russet potatoes: Slice thin for even layers and creamy texture waxy potatoes work but russets soak up sauce best
- Yellow onion: Tucked between potato layers for a subtle sweetness
- Whole milk and heavy cream: The combo makes the sauce ultra rich use fresh dairy for best results
- Unsalted butter and flour: Create a classic roux as a base for the cheese sauce
- Shredded cheddar cheese: Melts into the sauce and brings creamy tang hand shred from a block for the smoothest melt
- Grated Parmesan cheese: Adds sharpness and a beautifully browned top grating fresh makes a big difference
- Ground nutmeg: This small amount gives warmth and completes the cheese sauce
- Chopped fresh parsley: Optional fresh garnish for a pop of color and flavor if you have it
Instructions
- Prep the Oven and Dish
- Preheat your oven to the right temperature and grease your baking dish to prevent sticking which makes serving easier later
- Season the Pork Chops
- Pat pork chops dry and season both sides very thoroughly press in the salt black pepper garlic powder and paprika so every bite has flavor
- Sear the Chops
- Heat olive oil in a large skillet over medium high until shimmering Add the pork chops and brown each for about two to three minutes per side so you build flavor and get a crisp exterior Remove them to a plate when golden but do not cook through
- Make the Roux and Sauce
- In the same pan lower to medium Melt the butter fully then add the flour Whisk for one minute constantly so it smells slightly nutty and there are no lumps Slowly add milk and cream whisking continuously Bring this mixture to a gentle simmer until just thickened about three minutes You want it to coat the back of a spoon
- Finish the Cheese Sauce
- Remove pan from heat Stir in cheddar cheese half your Parmesan salt black pepper and nutmeg Mix until the cheese melts and the sauce is completely smooth
- Layer the Potatoes
- Arrange half the potato slices evenly in the greased dish Overlap the edges for good coverage Add half the thin onion slices on top
- Add the Sauce
- Pour half the cheese sauce over this first layer so it spreads and settles through
- Repeat Layers
- Add the rest of the potatoes in a second even layer followed by the rest of the onions Pour the remaining cheese sauce over top
- Arrange Pork and Top with Cheese
- Nestle the browned pork chops neatly on top of the potatoes Sprinkle the remaining Parmesan over the whole dish
- Bake Covered
- Cover the dish tightly with foil and bake for forty five minutes to let everything steam and become tender
- Finish Uncovered
- Remove foil and bake another twenty to thirty minutes until the potatoes are completely soft the sauce bubbles up around the edges and the pork reaches proper temperature
- Rest and Serve
- Let the casserole sit on the counter for about ten minutes after baking This helps everything firm up so it slices neatly Garnish with parsley if you like
Save This is the number one requested casserole for birthdays at my friend group’s monthly potluck One friend even declared it the best thing she had ever eaten with potatoes and she is not even usually a pork fan
Storage Tips
Cool the casserole completely then store tightly covered in the refrigerator for up to three days It reheats best in the oven so the cheese stays creamy To freeze individual slices wrap in foil then in a freezer bag and thaw in the fridge before reheating
Ingredient Substitutions
You can swap Gruyere or Monterey Jack for the cheddar cheese for a different creamy flavor If you need to avoid pork you can use boneless chicken thighs For those with gluten concerns try a gluten free flour blend in the roux
Serving Suggestions
Serve with a green salad dressed simply or with steamed broccoli or beans A crisp apple slaw is also a fresh pairing For a family gathering set it in the center of a big table and let everyone help themselves
Cultural Roots
While casseroles are popular across America this version may remind you of southern comfort meals or Midwestern dinners that bring everyone together Pork chops and potatoes have been a pairing for generations
Seasonal Adaptation Notes
In winter add sliced mushrooms for earthy flavor Fresh thyme sprigs on top add spring brightness You could fold in baby spinach for extra color and nutrition
Freezer Meal Conversion
Assemble the casserole right through the layering step but stop before baking Let cool wrap well and freeze When you are ready to cook just thaw overnight then bake as instructed adding extra time as needed
Save This comforting casserole is sure to become a family favorite, especially on chilly evenings. Bake it once and you will be asked for the recipe again and again.
Recipe FAQs
- → How do I prevent the potatoes from becoming mushy?
Slice the potatoes evenly and not too thin, and avoid over-baking. Cover during initial baking to keep moisture consistent.
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well. Adjust the baking time slightly as they may cook faster than bone-in cuts.
- → What other cheeses work in this casserole?
Gruyère or Monterey Jack offer delicious twists. Feel free to mix cheeses for added flavor complexity.
- → How can I tell if the casserole is done?
Check that potatoes are fork-tender, sauce is bubbling, and pork reaches an internal temperature of 145°F (63°C).
- → Can I prepare this dish ahead of time?
Yes! Assemble up to baking, cover, and refrigerate. Bake when ready. You may need to add extra baking time if chilled.
- → What sides pair best with this casserole?
A crisp green salad or light steamed vegetables balance the richness. Serve with white wine for a classic combination.