Creamy Cheesy Potato Casserole
Indulge in the ultimate comfort food with this Creamy Cheesy Potato Casserole, an irresistible blend of tender Russet potatoes layered in a velvety cheese sauce made from sharp cheddar, gooey mozzarella, and rich cream cheese. Infused with a touch of garlic, paprika, and fresh parsley, this classic dish offers layers of flavor in every bite. Perfect for holiday gatherings or family dinners, this casserole is baked to golden perfection, with a bubbly, crispy cheese topping that will make your kitchen smell heavenly. Ready in just a little over an hour, it’s the perfect make-ahead side dish to complement any main course. Serve this crowd-pleasing favorite warm, and watch it steal the spotlight on your table!
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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
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 4 ounces Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or non-stick cooking spray.
Peel and slice the potatoes into thin, even rounds (approximately 1/8-inch thick) and set aside in a bowl of cold water to prevent browning.
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 whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
Stir in the cream cheese and whisk until fully melted and incorporated. Then, mix in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese until smooth.
Season the cheese sauce with salt, black pepper, garlic powder, and paprika. Remove from heat and set aside.
Drain and pat dry the sliced potatoes. Layer half of the potatoes evenly in the prepared casserole dish.
Pour half of the cheese sauce over the layered potatoes, spreading it evenly using a spoon or spatula.
Repeat with the remaining potatoes and cheese sauce, ensuring the top layer is fully coated.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden brown, and the potatoes are tender when pierced with a fork.
Garnish the casserole with freshly chopped parsley before serving. Let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 170.5 g | 852% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 860 mg | 286% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 40.1 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3330 mg | 256% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6856 mg | 146% | |
*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.
