Idaho Potatoes Supreme
Indulge in comfort food at its finest with Idaho Potatoes Supreme, a creamy, cheesy casserole that’s perfect for family dinners or holiday gatherings. This decadent dish showcases the natural richness of Idaho potatoes, layered in a velvety sauce made from butter, sour cream, and shredded cheddar, with a touch of garlic and onion powders for added depth. Topped with a crispy panko-parmesan crust for a satisfying crunch, every bite delivers a harmonious balance of flavors and textures. With just 20 minutes of prep time, this baked potato dish is an effortless showstopper, finished with a sprinkle of fresh parsley for a pop of color and freshness. Ideal as a hearty side or the star of your table, "Idaho Potatoes Supreme" is a recipe you’ll keep coming back to!
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Recipe Information
Ingredients
- 6 medium Idaho potatoes
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 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 cup parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and rinse the Idaho potatoes, then cut them into thin slices about 1/4-inch thick.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in the sour cream, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Layer half of the potato slices in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce over the potatoes and spread it evenly.
Top with the remaining potato slices and cover with the rest of the cheese sauce.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the dish.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown.
Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 53.5 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2720 mg | 209% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 6314 mg | 134% | |
*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.
