Parsley Potato Casserole
Elevate your comfort food game with this Parsley Potato Casserole, a flavorful twist on a classic potato bake! Tender slices of Russet potatoes are layered with a creamy, garlic-infused cheese sauce made from a blend of cheddar and Parmesan cheeses, then topped with golden breadcrumbs for a satisfying crunch. Fresh parsley adds a burst of color and herbaceous flavor, perfectly complementing the rich and velvety sauce. Finished with a dash of paprika for subtle warmth, this easy-to-make casserole is oven-baked to bubbly, golden perfection in just under an hour. Whether served as a hearty side dish or a crowd-pleasing main, this comforting potato recipe is sure to impress at your next family dinner or holiday gathering.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup (finely chopped) Fresh parsley
- 4 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Grated parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground paprika
- 0.5 cups Bread crumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Peel and slice the potatoes into 1/4-inch thick rounds. Place them in a large pot of salted water and bring to a boil. Cook for 8-10 minutes, or until just fork-tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens.
Add 1 cup of shredded cheddar cheese and the parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth.
Season the sauce with salt, black pepper, and paprika. Remove from heat.
Layer half of the potato slices in the prepared casserole dish. Pour half of the cheese sauce evenly over the potatoes and sprinkle half of the chopped parsley on top.
Repeat the layers with the remaining potatoes, cheese sauce, and parsley.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese and bread crumbs evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 40.4 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2624 mg | 202% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7240 mg | 154% | |
*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.
