Creamy Smoky Potato Casserole
Indulge in the irresistible comfort of a Creamy Smoky Potato Casserole, a decadent side dish that turns simple russet potatoes into a show-stopping delight. Layered with velvety cheese sauce made from sharp cheddar and smoked gouda, and enhanced with a hint of smoked paprika, garlic, and onion powder, this casserole boasts a perfect balance of smoky and savory flavors. The golden, bubbly topping offers a satisfying contrast to the rich, creamy interior, while optional bacon crumbles and green onions add a touch of texture and freshness. Ideal for family dinners or holiday gatherings, this easy-to-make casserole is baked to perfection in under an hour and promises to be a crowd-pleasing favorite. Perfect keywords: potato casserole recipe, creamy potato casserole, smoky casserole, cheesy casserole dish.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 1 teaspoon smoked paprika
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons thinly sliced green onions (optional garnish)
- 3 strips cooked and crumbled bacon (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and thinly slice them to about 1/8-inch thickness using a sharp knife or mandoline slicer. Place the slices in a bowl of cold water to prevent oxidation until ready to use.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until the mixture becomes a blond roux.
Slowly whisk in the milk and heavy cream, a little at a time, to ensure the mixture stays smooth. Cook for 3–4 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and stir in the smoked paprika, garlic powder, onion powder, salt, black pepper, and both shredded cheeses (reserve 1/2 cup of cheddar for later). Stir until the cheese melts and the sauce is smooth and creamy.
Drain and pat dry the potato slices. Arrange half of the potato slices evenly in the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce over the potatoes, using a spatula to spread it evenly. Arrange the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the reserved shredded cheddar cheese over the top for a golden crust.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Allow the casserole to cool for 10 minutes before serving. Optionally, garnish with green onions and crumbled bacon for added flavor and texture.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 454.1 g | 165% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 45.0 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3315 mg | 255% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 11466 mg | 244% | |
*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.
