Cheesy Potatoes with Crunch Topping
Elevate your comfort food game with these irresistible Cheesy Potatoes with Crunch Topping! This hearty recipe combines thinly sliced Russet potatoes bathed in a rich, homemade cheddar cheese sauce and layered to perfection. The star of the dish is the golden, crispy topping made from buttery panko breadcrumbs and Parmesan cheese, adding the perfect crunch to every creamy bite. Ideal as a crowd-pleasing side dish or a centerpiece for any family meal, this baked casserole is easy to prepare and comes together in under an hour. Garnished with fresh parsley for a pop of color and flavor, these cheesy potatoes are a true comfort classic. Whether you're hosting a holiday feast or craving a weeknight indulgence, this recipe is guaranteed to deliver layers of cheesy goodness and textural contrast that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Granulated garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously for 1 minute to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens (about 3-4 minutes).
Remove the saucepan from heat and stir in the shredded cheddar cheese, granulated garlic, salt, and black pepper until smooth and creamy.
Drain and pat the potato slices dry. Layer half of the potato slices evenly in the greased baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Repeat with the remaining potatoes and cheese sauce.
Melt the remaining 3 tablespoons of butter in a small microwave-safe bowl. Stir in the panko breadcrumbs and grated Parmesan cheese until evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the potatoes.
Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the topping is golden brown and crispy.
Remove the cheesy potatoes from the oven and let them rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 476 mg | 37% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1167 mg | 25% | |
*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.
