Alfredo Potato Casserole
Indulge in the ultimate comfort food with this irresistible Alfredo Potato Casserole, a creamy, cheesy masterpiece perfect for family dinners or holiday gatherings. Layers of tender Russet potatoes are nestled in a rich homemade Alfredo sauce infused with garlic, Parmesan, and Italian seasoning, then topped with golden, buttery Panko breadcrumbs for a satisfying crunch. This delectable dish is baked to bubbly perfection, showcasing a beautifully browned crust and a melt-in-your-mouth interior. With just 20 minutes of prep and a foolproof step-by-step method, this easy casserole recipe is a hit for both novice and seasoned cooks. Garnished with fresh parsley for a burst of flavor and color, this hearty side dish pairs beautifully with roasted meats or a crisp green salad. Perfectly balancing creamy decadence and comforting textures, this Alfredo Potato Casserole is sure to become a beloved addition to your recipe collection!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 teaspoons Salt
- 4 tablespoons Unsalted butter
- 3 large Garlic cloves, minced
- 2 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick cooking spray or butter.
Peel the potatoes and slice them into 1/4-inch thick rounds. Place them in a large bowl and set aside.
Fill a large pot with water, add 2 teaspoons of salt, and bring it to a boil. Add the sliced potatoes and cook for 5-7 minutes until just tender but not fully cooked. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until fully melted and the sauce is smooth. Stir in the black pepper and Italian seasoning, then remove from heat.
Layer half of the sliced potatoes evenly into the prepared baking dish. Pour half of the Alfredo sauce over the potatoes and sprinkle with half of the shredded mozzarella cheese. Repeat with a second layer of potatoes, sauce, and mozzarella.
In a small bowl, combine the Panko breadcrumbs, olive oil, and 1 tablespoon of chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 10 minutes. Garnish with the remaining parsley before serving.
Serve warm and enjoy your creamy Alfredo Potato Casserole!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 970 mg | 21% | |
*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.
