Kilasara Potato Bake
Indulge in the creamy, cheesy comfort of Kilasara Potato Bake, a hearty casserole perfect for family dinners or festive gatherings. This irresistible recipe combines thinly sliced Yukon Gold potatoes with a rich, velvety sauce made from sharp cheddar, Parmesan, and a hint of paprika for a subtle kick. Layered to perfection, the dish bakes under a golden, bubbly cheese topping that’s pure comfort food bliss. Infused with sautéed onions and garlic, and finished with a sprinkle of fresh parsley, this potato bake is as flavorful as it is beautiful. With easy-to-follow steps and simple yet luxurious ingredients, Kilasara Potato Bake is the ultimate crowd-pleaser that pairs wonderfully with roasted meats or a crisp green salad. Perfect for weeknight indulgence or holiday feasts, this decadent side dish is a guaranteed hit!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 1 large Yellow onion
- 3 large Garlic cloves
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, grated
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Thinly slice the Yukon Gold potatoes (about 1/8 inch thickness) using a mandoline slicer or a sharp knife. Set aside in a bowl of cold water to prevent browning.
Finely chop the yellow onion and mince the garlic cloves.
In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and sauté for 3-5 minutes until softened and fragrant.
Stir in the flour to create a roux and cook for 1 minute, stirring constantly.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Continue cooking until the sauce thickens, about 4-5 minutes.
Remove the saucepan from heat and stir in 1 cup of sharp cheddar cheese and 1/2 cup of Parmesan cheese. Add salt, black pepper, and paprika. Mix well.
Drain and pat dry the potato slices. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping them in rows.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat the layering process two more times, finishing with cheese sauce on top.
Sprinkle the remaining cheddar and Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Uncover and bake for an additional 20-25 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Garnish with fresh parsley and let the dish sit for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 5108 mg | 222% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 36.7 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3255 mg | 250% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5045 mg | 107% | |
*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.
