Fresno Potato Casserole
Creamy, cheesy, and packed with a kick of heat, Fresno Potato Casserole is the ultimate comfort food with a bold twist. This mouthwatering recipe layers tender potato slices with zesty Fresno peppers, rich cheese sauce, and a crunchy breadcrumb topping, creating a delightful medley of textures and flavors. Ideal for family dinners or potlucks, this easy-to-make dish combines sharp cheddar, Parmesan, and a touch of garlic for a deeply satisfying depth of flavor. The hint of spice from the Fresno peppers perfectly balances the creaminess, making this casserole a standout side or main dish. Ready in just over an hour, this crowd-pleasing recipe is perfect for elevating your weeknight meals or impressing guests at your next gathering!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 medium Fresno peppers
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions, sliced
- 0.5 cup Bread crumbs
- 1 tablespoon Olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel and thinly slice the russet potatoes into rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
Dice the Fresno peppers, removing the seeds if you prefer less heat.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and continue stirring until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the sharp cheddar cheese, Parmesan cheese, sour cream, garlic powder, salt, and black pepper until smooth. Reserve about 1/2 cup of shredded cheddar for topping.
Drain and pat the potato slices dry. Layer half of the potatoes in the prepared casserole dish. Sprinkle half of the diced Fresno peppers and half of the green onions over the potatoes.
Pour half of the cheese sauce evenly over the first layer of potatoes. Add the remaining potato slices on top, followed by the rest of the Fresno peppers and green onions.
Pour the remaining cheese sauce over the top layer, making sure it covers the potatoes evenly.
In a small bowl, mix the bread crumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the reserved shredded cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the casserole cool for 5-10 minutes before serving. Garnish with extra green onions, if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 465 mg | 36% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1284 mg | 27% | |
*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.
