Easy Cheesy Potato Bake
Indulge in pure comfort food heaven with this Easy Cheesy Potato Bake, the ultimate creamy and satisfying side dish for any meal! Featuring layers of tender russet potatoes smothered in a rich, homemade cheddar cheese sauce, this recipe is a guaranteed crowd-pleaser. A touch of garlic powder, a golden Parmesan topping, and optional spring onion garnish add depth and flavor to every bite. Ideal for weeknight dinners or holiday feasts, this baked potato casserole requires just 20 minutes of prep before bubbling to perfection in your oven. Whether served alongside roasted meats or enjoyed as a hearty main, this cheesy potato bake is as easy to make as it is irresistible.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups (shredded) Cheddar cheese
- 1.5 cups Heavy cream
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons (optional, chopped) Spring onion
- 0.5 cups (grated, optional for topping) Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and thinly slice the russet potatoes into uniform rounds, ideally about 1/8-inch thick. Set aside.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously, until the mixture turns golden.
Gradually whisk in the heavy cream, making sure there are no lumps. Cook the mixture for 2-3 minutes until it thickens slightly.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until the cheese has melted and the sauce is smooth. Remove from heat.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, making sure they are evenly coated.
Layer the remaining potatoes on top and pour the remaining cheese sauce over them.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle grated Parmesan cheese (if using) evenly over the top, and bake uncovered for an additional 15 minutes or until the potatoes are tender, bubbling, and golden brown on top.
Garnish with chopped spring onions before serving, if desired. Serve hot as a side dish or as a comforting main.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 12.5 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1570 mg | 121% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6558 mg | 140% | |
*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.
