Lunchbox Cheesy Potatoes
Transform your midday routine with Lunchbox Cheesy Potatoes, a creamy, golden-baked side dish bursting with rich cheddar flavor and a delightfully crispy panko topping. Perfectly sliced Russet potatoes are layered with a velvety cheese sauce seasoned with garlic, paprika, and black pepper, then crowned with crunchy breadcrumbs for a comforting yet elegant casserole. Quick to prepare and oven-baked to bubbly perfection in under an hour, this recipe is ideal for meal prep or a crowd-pleasing addition to any lunchbox. Garnished with fresh parsley, it’s not just a dish—it’s an indulgent, home-cooked highlight to brighten up your day. Perfect keywords: "cheesy potatoes," "potato casserole," "easy lunch recipes," "baked cheesy potatoes," and "comfort food."
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish (approximately 8x8 inches or similar).
Wash, peel, and slice the potatoes into thin rounds about 1/8-inch thick. Set aside in a bowl filled with cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter and whisk in the flour to form a smooth paste (roux). Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Slowly pour in the milk while whisking continuously to make a smooth, creamy sauce. Cook until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in 1.5 cups of the shredded cheddar cheese. Continue stirring until the cheese is fully melted and smooth. Add salt, black pepper, garlic powder, and paprika. Taste and adjust seasoning if needed.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula. Repeat with the remaining potato slices and cheese sauce.
In a small bowl, mix the panko breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top layer of the cheese sauce.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1112 mg | 24% | |
*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.
