Creamy Cheesy Potatoes
Indulge in pure comfort with these Creamy Cheesy Potatoes, the ultimate side dish for any occasion! Layers of tender Russet potatoes are smothered in a rich, velvety cheese sauce made from a decadent blend of sharp cheddar, nutty Parmesan, whole milk, and heavy cream. Flavored with hints of garlic and onion powder, this dish achieves the perfect balance of creamy, cheesy goodness with a golden, bubbly finish. Easy to make and baked to perfection, this recipe pairs beautifully with roasted meats, grilled vegetables, or even as a satisfying meal on its own. Garnished with fresh parsley, these potatoes are as visually stunning as they are delicious. Perfect for holidays, potlucks, or weeknight dinners, this crowd-pleasing side is bound to become a family favorite! Keywords: creamy cheesy potatoes, potato casserole, cheesy side dish, comfort food recipe, baked potato dish.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese
- 1 cup Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of cold water to prevent discoloration.
In a medium saucepan over medium heat, melt the butter. 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, ensuring no lumps form. Cook for 3-4 minutes until the mixture starts to thicken.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese has fully melted and the sauce is smooth. Remove from heat.
Drain and pat dry the sliced potatoes. Layer half of the potatoes evenly in the prepared baking dish.
Pour half of the cheese sauce over the first layer of potatoes, spreading it evenly. Layer the remaining potatoes on top and pour the rest of the cheese sauce over them.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the potatoes are tender and the top is golden and bubbly.
Sprinkle fresh parsley on top for garnish. Let the dish cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 534 mg | 41% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 911 mg | 19% | |
*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.
