Crunchy Potato Casserole
Indulge in comfort food at its finest with this **Crunchy Potato Casserole**, a hearty and satisfying dish that’s perfect for family dinners, potlucks, or holiday gatherings. Thinly sliced russet potatoes are layered with a rich, velvety cheese sauce made from sharp cheddar, sour cream, and a hint of garlic, creating a creamy base that’s truly irresistible. Topped with a golden breadcrumb and Parmesan crust, this casserole offers the ultimate contrast of textures—soft, tender potatoes beneath a perfectly crunchy exterior. Simple to prepare yet bursting with flavor, this recipe is designed to please a crowd. Serve it as a side dish or let it shine as the star of your table, garnished with fresh green onions for a pop of color and subtle bite. Perfectly comforting, irresistibly cheesy, and delightfully crispy, this dish has all the makings of a new family favorite!
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Recipe Information
Ingredients
- 6 medium-sized russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons green onions, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish lightly with cooking spray or butter.
Peel the russet potatoes and cut them into thin slices, about 1/8 inch thick.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour to form a smooth paste, cooking for 1-2 minutes.
Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Stir in the sour cream, shredded cheddar cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the sliced potatoes evenly in the prepared casserole dish. Pour half of the cheese sauce over the potato layer, spreading it evenly.
Repeat the process with the remaining potatoes and cheese sauce to create a second layer.
In a small mixing bowl, combine breadcrumbs, grated parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole to form a crunchy topping.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 25-30 minutes, or until the potatoes are tender and the topping is golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped green onions, if desired.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 58.7 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3201 mg | 246% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6643 mg | 141% | |
*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.
