1. Start off by preheating your oven to 350°F (175°C), and then grab a 9×13 inch baking dish and give it a good coat with cooking spray.

2. Now, let’s parboil those potatoes – pop them in a large pot of boiling water for about 5 minutes. You want them to be just tender. Drain and set aside to cool a smidge.

3. Time for cheese! In a saucepan over medium heat, melt the butter then add in the milk, stirring until it’s nicely warmed. Sprinkle in half of the cheddar cheese and keep stirring until it’s melted and you’ve got a smooth mix.

4. Remove from heat and stir in the sour cream, green onions, salt, and pepper. It’ll smell so good!

5. Let’s layer up! Lay half of the potatoes in the bottom of your baking dish, pour half of the cheese mixture over the top, and then repeat with the remaining potatoes and cheese sauce.

6. With everything snug in the dish, let it bubble away in the oven for 25 to 30 minutes until it’s golden and bubbly.

7. For the grand finale, sprinkle the rest of the cheddar cheese on top and pop it back into the oven for another 5 minutes, just until the cheese is perfectly melted. 

– If you’re feeling fancy, throw in some cooked, crumbled bacon for a smoky twist or swap out the green onions for chives to mix up the flavors.
– You can also prep this baby in advance – assemble the casserole, cover it, and store it in the fridge. When you’re ready, bake it as directed but add an extra 10-15 minutes to the cooking time if it’s straight from the fridge.
– Vegetarian friends – skip the bacon, or replace it with a veg-friendly option like smoked tofu.
– For a lighter version, try using Greek yogurt in place of sour cream.

Go on, give this Irish Potatoes Casserole a whirl. It’s like a hug in casserole form, and who couldn’t use one of those on any given weeknight? Sláinte to simple, satisfying suppers!