Addicting Cheesy Potato Casserole
Indulge in the ultimate comfort food with this Addicting Cheesy Potato Casserole—a creamy, cheesy masterpiece that's perfect for feeding a crowd! Featuring layers of tender, thinly sliced Russet potatoes smothered in a rich, flavorful cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic, this dish is baked to golden, bubbly perfection. A touch of sour cream adds tangy richness, while a sprinkle of paprika delivers a subtle smoky kick. Whether you're preparing it for a family dinner, holiday gathering, or potluck, this hearty casserole promises to be the star of the table. Plus, with easy prep and common pantry ingredients, it's as simple to make as it is to savor. Garnish with fresh green onions for an extra pop of flavor and color, and watch as your guests come back for seconds—and thirds!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Salted butter
- 1 medium-sized, finely diced Yellow onion
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 cup, grated Parmesan cheese
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Sour cream
- 2 stalks, chopped (optional for garnish) Green onions
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a knife or mandoline. Set aside in cold water to prevent browning.
In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk and heavy cream, whisking to combine and ensure no lumps form. Cook the mixture, stirring frequently, until it thickens, about 4-5 minutes.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese and 0.5 cup of grated Parmesan cheese. Add salt, black pepper, and paprika. Stir until the cheese has melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a clean towel. Layer half of the potatoes in the prepared casserole dish, slightly overlapping them.
Pour half of the cheese sauce over the first layer of potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Cover the casserole dish tightly with aluminum foil and bake the casserole in the preheated oven for 40 minutes.
Remove the foil and sprinkle the remaining cheddar cheese and Parmesan cheese on top. Return to the oven and bake uncovered for another 15-20 minutes, or until the top is golden and bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
4402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.4 g | 371% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 56.4 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 3644 mg | 280% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6878 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
