Grated Potato and Blue Cheese Casserole
Elevate your comfort food game with this indulgent Grated Potato and Blue Cheese Casserole, a savory masterpiece brimming with bold flavors and creamy textures. Perfectly shredded russet potatoes form the base of this rich dish, enhanced by the tang of crumbled blue cheese and the melty goodness of sharp cheddar. A luxurious blend of buttery garlic and heavy cream ties it all together, while a golden breadcrumb topping infused with even more cheese and a hint of olive oil adds a satisfying crunch. Baked to perfection and finished with fresh parsley, this casserole is ideal for family dinners, special gatherings, or as a decadent side dish. Easy to prepare in under 20 minutes and serving six, this recipe is a flavorful way to turn simple ingredients into an extraordinary meal. Keywords: grated potato casserole, blue cheese recipes, cheesy baked casserole, comfort food recipe, holiday side dishes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 3 ounces Blue cheese, crumbled
- 1.5 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and grate them using a box grater. Place the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible, then transfer them to a large bowl.
In a medium skillet, melt the butter over medium heat. Mince the garlic and add it to the skillet. Cook for 1-2 minutes, until fragrant. Remove from heat and set aside.
In the large bowl with the grated potatoes, pour in the melted butter and garlic mixture. Add the heavy cream, 2 ounces of crumbled blue cheese, 1 cup of shredded cheddar cheese, salt, and black pepper. Mix well until the ingredients are evenly combined.
Spread the potato mixture evenly into the prepared baking dish.
In a small bowl, combine the breadcrumbs, remaining 1 ounce of crumbled blue cheese, 0.5 cup of shredded cheddar cheese, and olive oil. Sprinkle this breadcrumb mixture evenly over the top of the potato mixture in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 18.1 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1905 mg | 147% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 7242 mg | 154% | |
*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.
