Cheddar Potato Bake
Transform your comfort food cravings into reality with this indulgent Cheddar Potato Bake, a dish that’s creamy, cheesy, and irresistibly satisfying. Made with layers of tender, thinly sliced russet potatoes smothered in a rich, homemade sharp cheddar cheese sauce infused with garlic and onion powder, this recipe delivers bold flavor in every bite. A final sprinkle of melted cheese and a dusting of paprika create an irresistibly golden and bubbly topping, while fresh parsley adds a bright garnish. Perfect for family dinners, potlucks, or holiday gatherings, this easy-to-make potato casserole is ready in just over an hour and serves up to eight. With its comforting taste and crowd-pleasing appeal, this Cheddar Potato Bake is destined to become your go-to side dish for any occasion.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 2 cups sharp cheddar cheese
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a sharp knife or a mandoline. Set aside in a bowl of cold water to prevent browning.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1 minute to form a roux.
Gradually whisk in the heavy cream, ensuring there are no lumps. Continue cooking for 3-4 minutes until the mixture thickens.
Stir in the garlic powder, onion powder, salt, black pepper, and half of the cheddar cheese (1 cup). Cook until the cheese is melted and the sauce is smooth. Remove from heat.
Drain and pat dry the potato slices. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potatoes and spread evenly. Layer the remaining potatoes on top, then pour the rest of the cheese sauce over them.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining cheddar cheese (1 cup) over the top, and bake uncovered for an additional 20 minutes or until the cheese is golden and bubbly.
Remove from the oven and let it rest for 5-10 minutes. Garnish with paprika and chopped fresh parsley before serving.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 687 mg | 15% | |
*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.
