Cheesy Potatoes Dutch Oven
Indulge in the ultimate comfort food with this Cheesy Potatoes Dutch Oven recipe—a rich and creamy dish that’s perfect for family gatherings or cozy nights in. Tender layers of thinly sliced russet potatoes are smothered in a velvety cheese sauce made with sharp cheddar and gooey mozzarella, infused with sautéed onions, garlic, and warming spices like paprika. Baked to golden, bubbly perfection in a Dutch oven, this dish combines ease of preparation with elevated flavor, thanks to its one-pot cooking method. Garnish with fresh parsley for a pop of color and serve this melt-in-your-mouth casserole as a hearty side or a satisfying main. With its creamy texture and irresistible cheesiness, this recipe is sure to be a crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 cloves Garlic
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
Heat the Dutch oven over medium heat and add the unsalted butter. Allow it to melt completely.
Finely dice the onion and mince the garlic. Sauté the onion in the butter until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps.
Continue to cook the mixture, stirring frequently, until it thickens into a creamy sauce, about 5 minutes.
Reduce heat to low and stir in the shredded cheddar and mozzarella cheeses until melted. Add salt, black pepper, and paprika, mixing well. Remove the pot from heat.
Drain the potato slices and pat them dry with paper towels. Layer half of the potato slices evenly in the Dutch oven, overlapping slightly.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top and cover with the rest of the cheese sauce.
Cover the Dutch oven with its lid and bake in the preheated oven for 40 minutes.
Remove the lid and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Sprinkle fresh parsley on top, if desired, before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 530 mg | 41% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1059 mg | 23% | |
*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.
