Pepperoni Potato Bake
Indulge in the ultimate comfort food with this irresistible Pepperoni Potato Bake, a tantalizing fusion of creamy au gratin potatoes and zesty pepperoni pizza flavors. This crowd-pleasing casserole layers tender slices of russet potatoes with melted mozzarella and Parmesan cheeses, savory pepperoni, and a luscious, garlic-infused béchamel sauce. The dish is baked to golden perfection, resulting in bubbling cheese and a crispy, flavorful topping that’s impossible to resist. Perfect for family dinners or potluck gatherings, this hearty bake is easy to prepare and offers rich, Italian-inspired flavors in every bite. Garnish with fresh parsley for a fresh pop of color, and serve warm to elevate your next comfort food craving!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 120 grams Pepperoni slices
- 2 cups Shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes, then thinly slice them into rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent oxidation.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to eliminate the raw flour taste.
Gradually add the milk to the saucepan while continually whisking to create a smooth sauce. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the garlic powder, dried Italian seasoning, salt, and black pepper. Remove from heat and set aside.
Drain the potato slices and pat them dry with a clean kitchen towel.
Start layering the ingredients in the greased baking dish. Begin with a single layer of potato slices, slightly overlapping them. Sprinkle a portion of the shredded mozzarella cheese over the potatoes, then add some pepperoni slices.
Repeat the layering process (potatoes, cheese, pepperoni) until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Pour the prepared sauce evenly over the layers in the baking dish, ensuring it seeps down to coat everything.
Sprinkle the Parmesan cheese over the top for added flavor and a golden crust.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden on top.
Remove from the oven and let the dish rest for 10 minutes before serving to allow the layers to set.
Garnish with fresh parsley, if desired, and serve warm. Enjoy your Pepperoni Potato Bake!
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 28.3 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2691 mg | 207% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 6166 mg | 131% | |
*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.
