Crunchy Cheese Potatoes
Get ready to indulge in the ultimate comfort food with these Crunchy Cheese Potatoes—a heavenly side dish that’s crispy on the outside, tender on the inside, and bursting with cheesy, buttery flavor. Thick slices of perfectly seasoned russet potatoes are baked to golden perfection, then topped with gooey melted cheddar cheese and a crispy panko-Parmesan breadcrumb topping for the ultimate crunch. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this crowd-pleasing dish is easy to make and pairs beautifully with just about any main course. Whether you're hosting a holiday feast or simply craving a decadent side, these creamy, crunchy potatoes are sure to become your new go-to recipe.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups (shredded) Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 4 tablespoons Unsalted butter
- 1 cup Panko breadcrumbs
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Wash and peel the russet potatoes. Slice them into 1/4-inch thick rounds and set aside in a large mixing bowl.
Add salt, black pepper, garlic powder, and paprika to the potatoes. Toss them evenly to coat.
Melt the unsalted butter in a small saucepan or microwave and drizzle it over the seasoned potato slices. Mix well to ensure all the slices are lightly coated with butter.
Layer the potato slices evenly in the prepared baking dish, slightly overlapping each slice.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil in a small bowl. Mix until the breadcrumbs are evenly coated and set aside.
Remove the potatoes from the oven and sprinkle the shredded Cheddar cheese evenly over the top of the potato layer.
Spread the prepared breadcrumb mixture over the cheese layer, ensuring an even distribution for a crispy topping.
Return the dish to the oven (uncovered) and bake for an additional 15-20 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh parsley on top for added flavor and color.
Serve warm as a delicious side dish to complement any main course.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1055 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.
