Cheddar Potato Casserole Bake
Get ready to indulge in ultimate comfort food with this creamy Cheddar Potato Casserole Bake! Perfectly thin slices of tender russet potatoes are layered with a rich, cheesy sauce made from sharp cheddar, sour cream, and a hint of paprika for subtle warmth. Topped with a golden-crispy panko and parmesan breadcrumb crust, this dish is baked to bubbling perfection, offering a delightful contrast of textures. Whether you’re looking for a hearty side dish for holiday gatherings or a satisfying weeknight dinner, this casserole is a crowd-pleaser that comes together with just 20 minutes of prep time. Serve it warm and watch it disappear! Perfectly creamy, cheesy, and irresistibly delicious, this potato casserole is destined to become a household favorite.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel and thinly slice the russet potatoes. Place the slices in a large bowl of cold water to prevent browning.
In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the finely chopped onion and minced garlic cloves, and sauté until translucent, about 4-5 minutes.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to cook the raw taste out, about 1 minute.
Gradually whisk in the milk, making sure no lumps remain. Bring the mixture to a simmer, stirring often, until thickened.
Remove the saucepan from heat and stir in the sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and the sauce is creamy.
Drain the potato slices and pat them dry with a kitchen towel.
Layer half of the potato slices into the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and the remaining 2 tablespoons of melted butter. Mix until evenly coated and crumbly.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the 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 top is golden brown and the potatoes are fork-tender.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 59.2 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3183 mg | 245% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7051 mg | 150% | |
*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.
