Dairy Potato Bake
Indulge in pure comfort with this creamy and cheesy Dairy Potato Bake, the ultimate side dish for family dinners, holidays, or any gathering. This classic recipe layers tender, thinly sliced Russet potatoes with a luscious homemade cheese sauce made from rich whole milk, heavy cream, sharp cheddar, and savory Parmesan. A golden, bubbly top ensures every bite is as delicious as it is visually enticing. Simple seasonings like garlic powder and black pepper enhance the flavor without overpowering the dish, while a sprinkle of fresh parsley adds a pop of color. Ready in just 20 minutes of prep, this hearty potato bake is oven-baked to perfection and pairs beautifully with roasted meats or vegetable sides. Whether you're creating a holiday feast or a comforting weeknight meal, this crowd-pleasing recipe is a guaranteed hit.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Cheddar cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter until bubbly. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture, stirring occasionally, until it thickens slightly, about 3-5 minutes.
Stir in salt, black pepper, and garlic powder. Remove from heat and add 1 cup of shredded cheddar cheese and the grated Parmesan cheese, whisking until melted and smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer half of the potatoes evenly in the prepared baking dish.
Pour half of the cheese sauce over the layered potatoes, spreading it evenly. Add the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the remaining 1 cup of cheddar cheese over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 35.6 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3686 mg | 284% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6964 mg | 148% | |
*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.
