Cheesiest Easiest Potatoes
Get ready to indulge in the ultimate comfort food with "Cheesiest Easiest Potatoes"—a heavenly potato side dish loaded with creamy, cheesy goodness! This recipe features layers of thinly sliced Russet potatoes smothered in a velvety cheese sauce made from sharp cheddar, Parmesan, and a hint of garlic for that extra flavor punch. With just 20 minutes of prep and simple ingredients you likely already have in your kitchen, this dish is as effortless as it is delicious. Perfectly golden and bubbling from the oven, it's the ideal crowd-pleaser for weeknight dinners, holidays, or potlucks. Garnish with fresh parsley for a pop of color, and let this irresistible dish steal the spotlight!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Salted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into 1/8-inch thick rounds. Place them in a bowl of cold water to keep them from browning.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for 1 minute, stirring constantly.
Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 3-4 minutes.
Once thickened, reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potato slices and cheese sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 463 mg | 36% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1140 mg | 24% | |
*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.
