Parmesan Potato Casserole
Creamy, cheesy, and utterly irresistible, this Parmesan Potato Casserole is the ultimate comfort food for your next family dinner or holiday gathering. Layers of tender, thinly sliced russet potatoes are bathed in a rich, velvety sauce made with Parmesan and cheddar cheese, garlic, and a touch of paprika for added depth. Topped with a golden, bubbly crust of Parmesan perfection, this casserole is baked to creamy, melt-in-your-mouth bliss. Ideal for feeding a crowd, this dish is as easy to prepare as it is impressive. Whether served as a hearty side dish or a stand-alone vegetarian option, every bite is packed with exquisite flavor and comforting texture. Garnish with fresh parsley for an elegant finish, and watch this crowd-pleaser disappear! Perfect for the holidays or any cozy evening, "Parmesan Potato Casserole" is destined to become a favorite in your recipe repertoire.
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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 Heavy cream
- 2 cloves Garlic
- 2 cups Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a little butter.
Peel the russet potatoes and slice them into thin rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Slowly pour in the milk and heavy cream, whisking continuously to get a smooth consistency. Let the mixture simmer for 3-5 minutes, until it thickens slightly.
Stir in 1 1/2 cups of grated Parmesan cheese, the shredded cheddar cheese, salt, pepper, and paprika. Continue stirring until the cheese has melted and the sauce is creamy. Remove from heat.
Drain the sliced potatoes and pat them dry with a kitchen towel. Arrange half of the potato slices in an even layer at the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potatoes, making sure to coat them evenly.
Layer the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top to create a golden crust during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1206 mg | 26% | |
*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.
