Cheesy Potatoes
Get ready to indulge in the ultimate comfort food with these irresistible Cheesy Potatoes! Featuring tender russet potato slices layered with a creamy, from-scratch cheddar cheese sauce, this dish is elevated with the tangy richness of sour cream and a hint of garlic and onion for robust flavor. Topped with crunchy panko breadcrumbs and a dusting of paprika, every bite delivers a satisfying combination of gooey, cheesy goodness and golden crispness. Perfect for family dinners, potlucks, or holiday feasts, this easy-to-make casserole is sure to be a crowd-pleaser. With just 20 minutes of prep time and hearty servings for up to eight people, these Cheesy Potatoes are destined to become a staple in your comfort food recipe collection.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Peel the potatoes and slice them into 1/4 inch thick rounds.
In a large pot of boiling salted water, cook the potato slices for about 5 minutes until slightly tender but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes.
Stir in the flour, garlic powder, salt, and black pepper to form a paste. Cook for 1 minute, stirring constantly.
Gradually whisk in the milk until smooth. Continue to cook, stirring constantly, until the mixture has thickened, about 5-7 minutes.
Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
Fold in the sour cream until combined.
Arrange half of the potatoes in the greased baking dish, pour half of the cheese sauce on top, and spread evenly.
Layer the remaining potatoes and cover with the remaining cheese sauce.
Top with the remaining 1/2 cup of cheddar cheese, followed by a sprinkle of paprika and the panko breadcrumbs.
Bake in the preheated oven for 45-50 minutes until the top is golden brown and the potatoes are tender.
Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 58.2 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2734 mg | 210% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7079 mg | 151% | |
*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.
