Creamy Cheesy Potato Bake
Indulge in the ultimate comfort food with this Creamy Cheesy Potato Bake, a rich and satisfying dish that’s perfect for family dinners or holiday gatherings. Layers of thinly sliced Russet potatoes are smothered in a luxuriously smooth homemade cheese sauce made with cheddar and Parmesan, infused with garlic and onion powders for a savory, irresistible flavor. Baked to golden perfection with a bubbling, crispy cheese topping, this casserole is both creamy and cheesy in every bite. Easy to make with pantry staples, it’s a crowd-pleasing side dish that pairs beautifully with roasted meats, fresh greens, or even stands alone as a vegetarian main. Plus, it’s ready in just 20 minutes of prep and an hour of cook time, making it a go-to recipe for effortless indulgence.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and thinly slice them into 1/8-inch rounds using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent discoloration.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the milk and heavy cream to the saucepan, whisking constantly to avoid lumps. Cook for 3-5 minutes, or until the mixture thickens.
Stir in the garlic powder, onion powder, salt, and pepper. Remove the saucepan from heat and mix in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
Drain the potatoes and pat them dry with a clean kitchen towel. Arrange one layer of potatoes in the greased baking dish, slightly overlapping the slices.
Pour a portion of the cheese sauce evenly over the potato layer. Repeat the process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbling and golden brown.
Remove the dish from the oven and let it rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 465 mg | 36% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1026 mg | 22% | |
*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.
