Cheddar Cheese Potato Casserole
Indulge in the ultimate comfort food with this Cheddar Cheese Potato Casserole, a rich and creamy dish that's perfect for family dinners, potlucks, or holiday gatherings. Featuring layers of thinly sliced Russet potatoes smothered in a luscious cheddar cheese sauce and topped with golden, crunchy breadcrumbs, this recipe combines classic flavors with a satisfying texture. The secret lies in the homemade roux-based cheese sauce, enhanced with sour cream, garlic powder, and dried parsley for a burst of savory goodness. Ready in just over an hour, this makes-ahead casserole is easy to assemble and serves up to eight, making it an ideal choice for feeding a crowd. Serve alongside roasted meats or enjoy it as a hearty main dish—either way, this cheesy potato casserole is sure to impress!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 cups shredded Cheddar cheese
- 1.5 cups Sour cream
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried parsley
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or nonstick spray.
Peel the potatoes and thinly slice them (about 1/8-inch thick). Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until a smooth roux forms.
Slowly pour in the milk while whisking to avoid lumps. Continue cooking the sauce, stirring frequently, for 3-4 minutes until it thickens.
Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Add the sour cream, salt, pepper, garlic powder, and dried parsley. Mix well and set the cheese sauce aside.
Drain the sliced potatoes and pat them dry with a kitchen towel.
Layer half of the potatoes evenly in the bottom of the prepared casserole dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Repeat with the remaining potatoes and cheese sauce.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
In a small mixing bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 8.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 450 mg | 35% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 806 mg | 17% | |
*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.
