Comforting Potato Casserole
Warm, creamy, and irresistibly cheesy, this Comforting Potato Casserole is the ultimate side dish to elevate any meal. Featuring tender layers of thinly sliced russet potatoes smothered in a rich, homemade cheddar cheese sauce infused with garlic and onion powder, it's baked to golden perfection under a crispy, buttery panko breadcrumb topping. Ready in just over an hour, this easy-to-make casserole is the perfect blend of simple ingredients and big comfort-food flavor. Ideal for family dinners, holiday feasts, or potluck gatherings, this dish serves six and pairs beautifully with roasted meats or a crisp green salad. Garnished with fresh parsley for a pop of color, it’s a crowd-pleasing classic that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly into rounds, about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste.
Slowly pour in the milk while whisking, ensuring no lumps form. Continue cooking and whisking until the mixture thickens to a cream-like consistency, about 5 minutes.
Turn off the heat and stir in 1 1/2 cups of the shredded cheddar cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Drain the potatoes and pat them dry with a clean kitchen towel. Arrange a single layer of potatoes in a greased 9x13-inch baking dish.
Pour a portion of the cheese sauce over the layer of potatoes, spreading it evenly. Repeat the layers of potatoes and cheese sauce until all are used, ensuring the top layer is covered with sauce.
In a small bowl, mix the panko breadcrumbs with olive oil and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the breadcrumb topping evenly over the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 54.9 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2748 mg | 211% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6730 mg | 143% | |
*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.
