Koshie Potato Casserole
Indulge in the creamy, cheesy delight of Koshie Potato Casserole, a comforting side dish that's perfect for family dinners or holiday gatherings. Thinly sliced russet potatoes are layered with a luscious homemade cheese sauce made from cheddar and Parmesan, then topped with crispy, golden panko breadcrumbs for the ultimate textural contrast. Infused with aromatic sautéed onions, garlic, and a hint of paprika and thyme, this casserole boasts rich, savory flavors in every bite. Easy to prepare in under 20 minutes and baked to bubbly perfection, it's a crowd-pleasing favorite that pairs beautifully with roasted meats or fresh salads. Whether served straight from the oven or reheated for leftovers, this creamy potato bake is sure to become a staple on your dinner table!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons butter
- 1 large yellow onion
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the russet potatoes and thinly slice them into rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a large skillet, melt the butter over medium heat. Finely dice the onion and sauté until softened, about 5 minutes. Mince the garlic and add it to the skillet, cooking for another 1 minute until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste.
Slowly whisk in the milk, ensuring there are no lumps, and bring the mixture to a simmer. Once thickened, stir in sour cream, 1.5 cups of shredded cheddar cheese, and Parmesan cheese until smooth and creamy.
Season the cheese sauce with salt, black pepper, paprika, and thyme. Taste and adjust seasoning as needed.
Drain and pat dry the potato slices. Layer half of them evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading evenly with a spatula. Repeat with the remaining potato slices and cheese sauce.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 0.5 cups of shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 20 minutes, or until the potatoes are fork-tender and the topping is golden brown.
Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 5581 mg | 243% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 61.3 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3657 mg | 281% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6869 mg | 146% | |
*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.
