Creamy Potato Casserole
Indulge in the ultimate comfort food with this Creamy Potato Casserole, a luscious and cheesy baked dish that's perfect for family dinners or holiday gatherings. Made with layers of thinly sliced Russet potatoes bathed in a rich, velvety cheese sauce featuring sharp cheddar and Parmesan, this casserole is pure decadence. The sauce is enhanced with garlic and onion powder for a flavorful twist, while an optional breadcrumb topping adds a golden, crispy finish. Prepared in just 20 minutes of hands-on time and baked to perfection, this crowd-pleaser is easy to make yet impressive enough to serve as a centerpiece dish. Garnished with fresh parsley for a pop of color, it’s a savory side or main dish that’s sure to delight!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Breadcrumbs (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel and slice the russet potatoes into thin, uniform rounds (about 1/8 inch thick). Set them 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 make a roux.
Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking until the mixture thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is completely melted and the sauce is smooth. Remove from heat.
Drain and dry the sliced potatoes. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
If using breadcrumbs, sprinkle them evenly over the top of the casserole after 40 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley for added flavor and color.
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 44.5 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3037 mg | 234% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6886 mg | 147% | |
*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.
