Easier Cheesier Potatoes
Get ready to indulge in ultimate comfort food with "Easier Cheesier Potatoes," a creamy, cheesy casserole that's as simple to make as it is delicious. Featuring tender layers of parboiled russet potatoes smothered in a rich homemade cheddar cheese sauce, this dish is baked to bubbly perfection and topped with a golden, gooey layer of sharp cheddar. Perfect for busy weeknight dinners or holiday gatherings, this easy potato casserole comes together in just an hour and delivers rich, savory flavors with a hint of garlic and paprika for added flair. Whether you're serving it alongside roasted meats or as a hearty vegetarian side dish, these cheesy potatoes are guaranteed to be a crowd-pleaser. Keywords: cheesy potatoes, potato casserole recipe, easy comfort food, creamy cheese sauce, cheddar potatoes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 cups Sharp cheddar cheese
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them into thin rounds, approximately 1/8 inch thick.
Bring a large pot of water to a boil, add the teaspoon of salt, and parboil the potato slices for 5 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook for 1 minute to remove any raw flour taste.
Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in 1.5 cups of shredded sharp cheddar cheese, reserving 0.5 cups for topping. Add black pepper and garlic powder, stirring until the cheese sauce is smooth and creamy. Remove from heat.
Lightly grease a 9x9-inch baking dish and layer half of the parboiled potatoes on the bottom.
Pour half of the cheese sauce evenly over the potatoes.
Add the remaining potato slices on top and pour the rest of the cheese sauce over the top layer.
Sprinkle the reserved 0.5 cups of cheddar cheese over the top and add a dash of paprika, if using, for garnish.
Bake in the preheated oven for 30-35 minutes, or until the potatoes are fork-tender and the cheese topping is golden and bubbly.
Allow the dish to cool for 5 minutes before serving. Enjoy your creamy, cheesy potatoes!
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 31.6 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2262 mg | 174% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 7333 mg | 156% | |
*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.
