Cheesy Potato Dreamland Recipe

Making the Cheesy Sauce

While the potatoes are cooling, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the heavy cream, smoked paprika, and half of the sea salt. Bring to a gentle simmer, then lower the heat and stir in both cheeses until they melt into a smooth, glossy sauce. Finish with a pinch of black pepper and the remaining salt.

Assembling & Baking

1. Layer the Potatoes. Spread a thin layer of the cheese sauce on the bottom of a greased 9‑inch baking dish. Arrange half of the sliced potatoes in an even layer, overlapping slightly, then drizzle with a third of the remaining sauce.
2. Repeat Layers. Add the second half of the potatoes, followed by the rest of the sauce. Ensure every slice is lightly coated; this guarantees uniform flavor throughout the casserole.
3. Top with Crunch. Sprinkle the panko breadcrumbs evenly over the surface, then drizzle the final tablespoon of melted butter. This step creates the signature golden crust that defines the Dreamland experience.
4. Bake to Perfection. Preheat the oven to 375°F (190°C). Place the dish in the center rack and bake for 25‑30 minutes, or until the top is deep golden brown and the sauce bubbles vigorously around the edges.
5. Finish & Serve. Remove from the oven and let the casserole rest for 5 minutes. Sprinkle fresh chives over the top for a bright, herbal finish. Slice into generous portions and serve while hot.