Cheesy Cheesy Potatoes Potatoes Potatoes
Indulge in ultimate comfort food with "Cheesy Cheesy Potatoes Potatoes Potatoes," a decadent casserole that layers thinly sliced Russet potatoes with a luxurious, triple-cheese sauce made from sharp cheddar, Gruyere, and Parmesan. This rich and creamy side dish combines the smoothness of a homemade roux with bursts of flavor from garlic and onion powder, creating a perfectly gooey, golden-brown bake that's impossible to resist. Ideal for holidays, potlucks, or cozy family dinners, this recipe is surprisingly easy to make with just 20 minutes of prep time. Serve it straight from the oven, garnished with fresh parsley for an elegant touch, and watch as every forkful melts in your mouth. Perfectly cheesy, irresistibly creamy—potato perfection awaits!
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Recipe Information
Ingredients
- 6 large (about 2.5 lbs) Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, freshly grated
- 1 cup Gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 as needed for greasing the dish Cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Peel the potatoes (if desired) and slice them into 1/8-inch thick rounds. You can use a mandoline for consistent slices. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the milk to the pan, whisking continuously to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Lower the heat and stir in the cheddar cheese, Gruyere cheese, and half of the Parmesan cheese. Season with garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain the potatoes and pat them dry with a clean towel. Spread one-third of the potato slices in an even layer in the prepared baking dish. Pour one-third of the cheese sauce over the potato layer, spreading it evenly. Repeat this process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
Sprinkle the remaining Parmesan cheese evenly over the top layer.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 11.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 667 mg | 51% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 4509 mg | 96% | |
*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.
