Homestyle Potato Casserole
Creamy, cheesy, and irresistibly comforting, this Homestyle Potato Casserole is the perfect dish to elevate any meal. Made with layers of tender russet potatoes smothered in a velvety cheddar cheese sauce and topped with a crispy blend of panko breadcrumbs, Parmesan, and fresh parsley, this recipe delivers rich flavors and satisfying textures in every bite. Easy to prep and oven-baked to golden perfection, it’s an ideal choice for family dinners, potlucks, or special gatherings. With simple ingredients like sour cream, garlic powder, and onion powder enhancing its homestyle appeal, this casserole promises both nostalgia and crave-worthy indulgence. Serve it as a comforting side dish or a hearty main, and watch it disappear from the 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 cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.5 cups parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and slice the russet potatoes into thin, even rounds about 1/4-inch thick. Set aside in a bowl of cold water to prevent them from browning.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour and cook for 1–2 minutes to create a roux.
Slowly add the whole milk to the roux, whisking constantly to avoid lumps. Cook for 3–5 minutes or until the mixture thickens into a creamy sauce.
Remove the saucepan from heat and stir in sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer half of the potato slices in the prepared baking dish.
Pour half of the cheese sauce over the layered potatoes, spreading it evenly. Add another layer of potatoes and top with the remaining cheese sauce.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
Cover the baking 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 tested with a fork.
Allow the casserole to cool for 5–10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5080 mg | 221% | |
| Total Carbohydrate | 504.9 g | 184% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 63.4 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3300 mg | 254% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 10976 mg | 234% | |
*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.
