Doris Cheese Potatoes
Indulge in pure comfort food bliss with Doris Cheese Potatoes, a hearty and flavorful side dish that’s perfect for family dinners, holidays, or any occasion that calls for rich, cheesy goodness. This recipe layers thinly sliced russet potatoes with a luscious homemade cheese sauce featuring sharp cheddar, cream cheese, and a hint of garlic and paprika for a subtle kick. Topped with golden Parmesan and freshly chopped parsley, these scalloped potatoes are baked to perfection—a buttery, creamy, and irresistibly cheesy masterpiece. With simple ingredients and an easy-to-follow process, these crowd-pleasing cheesy potatoes are bound to become a staple at your table. Perfectly serves eight and pairs seamlessly with roasted meats or a fresh salad.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk to the saucepan, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens into a smooth sauce.
Reduce the heat to low and stir in the shredded cheddar cheese and cream cheese until melted and fully incorporated.
Season the cheese sauce with salt, black pepper, garlic powder, and paprika. Remove the saucepan from heat.
Grease a 9x13-inch baking dish with nonstick cooking spray.
Drain and pat the potato slices dry with a clean kitchen towel. Layer 1/3 of the potato slices on the bottom of the prepared baking dish.
Pour 1/3 of the cheese sauce evenly over the potatoes. Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a layer of sauce on top.
Sprinkle the grated Parmesan cheese over the top layer of cheese sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender, the cheese is bubbly, and the top is golden brown.
Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 369 mg | 28% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1236 mg | 26% | |
*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.
