Awful Potatoes
Indulge in the irresistible comfort of "Awful Potatoes," a rich and creamy layered potato casserole that’s anything but awful! Featuring tender slices of russet potatoes smothered in a luscious cheese sauce made with sharp cheddar and Parmesan, this dish is elevated by the perfect blend of garlic powder, smoked paprika, and a hint of black pepper. Baked to golden, bubbly perfection and topped with tangy sour cream and fresh green onions, it’s a hearty side dish that will steal the spotlight at any meal. Perfect for family dinners, potlucks, or holiday gatherings, "Awful Potatoes" delivers bold flavors, satisfying textures, and nostalgic warmth all in one dish.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup sour cream
- 3 stalks green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set it aside.
Peel and slice the russet potatoes into 1/4-inch rounds. Place them in a large bowl of cold water to help remove excess starch. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring constantly, until it has thickened (about 3-4 minutes).
Remove the saucepan from the heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix until the cheese has fully melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer half of the potato slices in the prepared baking dish, slightly overlapping them like shingles.
Spread half of the cheese sauce over the potato layer, then repeat with the remaining potatoes and cheese sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Allow the dish to cool for 5-10 minutes before serving. Garnish with sour cream and sliced green onions for a fresh, tangy touch.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 590 mg | 45% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1161 mg | 25% | |
*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.
