Cheesy Taters
Dive into comfort food bliss with this irresistible Cheesy Taters recipe—a creamy, cheesy baked potato dish that’s perfect for cozy family dinners or hearty holiday spreads. Made with thinly sliced Russet potatoes, a rich homemade cheese sauce featuring sharp cheddar and Parmesan, and a hint of garlic and paprika for added depth, this casserole delivers the ultimate indulgence. The golden, bubbly crust is achieved by layering the potatoes with the velvety cheese sauce and baking them to perfection. With minimal prep time and ingredients you probably already have in your kitchen, Cheesy Taters is an easy-to-make crowd-pleaser that pairs beautifully with roasted meats or a crisp green salad. Garnish with fresh parsley for a pop of color and extra flavor, and enjoy this comforting classic straight from the oven!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 2 tablespoons Flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set it aside.
Peel and wash the potatoes. Slice them thinly (about 1/8-inch) into rounds, using a knife or mandoline for even slices.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1 minute, whisking constantly to form a roux.
Gradually pour in the milk while whisking, ensuring that there are no lumps. Continue to cook and whisk until the mixture thickens, about 3-4 minutes.
Lower the heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, black pepper, and paprika. Mix until the cheese has melted and the sauce is smooth. Remove from heat.
Layer half of the potato slices in the prepared baking dish, slightly overlapping them like shingles. Pour half of the cheese sauce evenly over the potatoes.
Repeat with the remaining potato slices and cheese sauce, ensuring the top layer is fully covered.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 310.4 g | 113% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 38.3 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 3301 mg | 254% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7843 mg | 167% | |
*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.
