Cheddar Potatoes
Dive into comfort food bliss with these irresistibly creamy Cheddar Potatoes, a perfect side dish for any occasion! Thinly sliced Russet potatoes are parboiled for tenderness, then layered with a velvety homemade cheddar cheese sauce infused with garlic powder and a hint of seasoning. Baked to golden perfection, this dish boasts a bubbly, cheesy top and a melt-in-your-mouth texture that’s sure to impress. With simple pantry staples and a sprinkle of optional paprika for added flair, this recipe is easy to prepare and packed with flavor. Whether you're hosting a family dinner or looking for the ultimate holiday side dish, these decadent Cheddar Potatoes are a crowd-pleaser that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 as needed Non-stick spray or butter
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch thick rounds using a sharp knife or mandoline for even slices.
Bring a large pot of water to boil and add a pinch of salt. Parboil the potato slices for 5 minutes, then drain and set aside.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1-2 minutes until the mixture is golden and grainy.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook for about 3-4 minutes, until the mixture thickens into a smooth sauce.
Stir in the shredded cheddar cheese, garlic powder, salt, and black pepper. Remove from the heat once the cheese has fully melted and the sauce is smooth.
Grease a 9x13-inch baking dish with non-stick spray or butter. Layer half the potato slices evenly in the dish, overlapping slightly.
Pour half of the cheese sauce over the potatoes, spreading it to cover evenly. Add the remaining potato slices on top and finish with the remaining cheese sauce, ensuring all slices are covered.
Sprinkle paprika on top for added color, if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the dish rest for 5 minutes before serving. Enjoy your creamy, cheesy cheddar potatoes!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1048 mg | 22% | |
*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.
