Easy Potato Casserole
Creamy, cheesy, and irresistibly comforting, this Easy Potato Casserole is a perfect side dish for any occasion. Made with tender slices of russet potatoes layered with a rich homemade cheese sauce, this recipe strikes the ideal balance between simplicity and flavor. A crunchy, golden panko breadcrumb topping adds a delightful texture, while hints of garlic and fresh parsley elevate the dish to restaurant-quality perfection. Ready in just over an hour with 20 minutes of prep time, this crowd-pleaser is easy to assemble and perfect for feeding a family or impressing guests at holiday gatherings. Whether you're looking for a classic comfort food recipe or a go-to casserole dish to complement dinner, this recipe has it all.
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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
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick). Use a mandoline slicer for even slices if available.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
Gradually add the milk to the butter-flour mixture, whisking constantly to avoid lumps. Cook the sauce for 3-5 minutes, until it thickens.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese until melted. Add the sour cream, salt, pepper, and garlic powder, mixing until smooth.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Repeat with the remaining potatoes and cheese sauce, ensuring the top layer is fully coated.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 40-45 minutes, or until the potatoes are tender, the top is golden brown, and the casserole is bubbling around the edges.
Let the casserole cool for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 449 mg | 35% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1032 mg | 22% | |
*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.
