Pennsylvania Dutch Potato Bake
Indulge in the rich, comforting flavors of Pennsylvania Dutch Potato Bake, a creamy and cheesy casserole perfect for cozy dinners or holiday spreads. This dish features thinly sliced russet potatoes layered with a velvety cheddar cheese sauce made from scratch, seasoned with sautéed onions, a touch of salt, and black pepper for the perfect balance. Baked to golden, bubbly perfection, this hearty casserole is easy to prepare with simple pantry staples and is sure to become a family favorite. Garnished with fresh parsley for a pop of color, this irresistible potato bake is an ideal crowd-pleaser for gatherings or an unforgettable side dish for any meal. Looking for a comforting recipe that highlights traditional flavors? This one ticks all the boxes!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 medium onion, finely diced
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or non-stick spray.
Peel the potatoes and slice them thinly, about 1/8-inch thick. Set the slices aside in a large bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the flour to create a roux, cooking for 1-2 minutes until it turns golden brown and smooth.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheddar cheese. Add the salt and black pepper, mixing until the cheese is fully melted and the sauce is smooth.
Drain the potato slices and dry them with a clean kitchen towel. Arrange half of the potato slices in the prepared baking dish in an overlapping layer.
Pour half of the cheese sauce evenly over the potatoes. Spread to cover as much as possible.
Layer the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly across the top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender, and the top is golden and bubbling.
Remove the dish from the oven and let it cool slightly before serving. Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 416 mg | 138% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 40.9 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2414 mg | 186% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7033 mg | 150% | |
*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.
