Great Potato Casserole
Indulge in the ultimate comfort food with this Great Potato Casserole, a showstopping side dish that's luscious, creamy, and irresistibly cheesy. Featuring layers of thinly sliced russet potatoes drenched in a rich, homemade cheese sauce made with sharp cheddar, mozzarella, and a touch of tangy sour cream, this recipe is perfect for cozy family dinners, holiday feasts, or potluck gatherings. Topped with a golden, buttery breadcrumb crust and a sprinkle of fresh parsley, each bite is a delightful combination of creamy, crunchy, and savory flavors. Easy to prepare with simple ingredients, this hearty casserole serves 8 and is the perfect go-to recipe for when you need a crowd-pleasing dish that's both satisfying and elegant. Make this Great Potato Casserole your new favorite baked potato dish, and watch it become a requested classic at your table!
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Recipe Information
Ingredients
- 6 large russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a small amount of butter or oil.
Peel and slice the russet potatoes into thin, even slices about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking to create a smooth sauce. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from the heat and stir in the sour cream, 1.5 cups of shredded sharp cheddar cheese, and the mozzarella cheese. Mix until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, garlic powder, and onion powder.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Layer half of the potato slices evenly in the prepared casserole dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Repeat with the remaining potato slices and cheese sauce.
In a small bowl, combine the breadcrumbs with olive oil and 0.5 cup of shredded sharp cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped fresh parsley for added flavor and presentation.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 451 mg | 35% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1209 mg | 26% | |
*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.
