Potato Casserole
Indulge in the ultimate comfort food with this creamy, cheesy Potato Casserole, a rich and satisfying dish the whole family will adore. Layers of tender, thinly sliced russet potatoes are baked to perfection, smothered in a velvety cheese sauce made with sharp cheddar, Parmesan, and tangy sour cream. A golden, crispy panko breadcrumb topping adds the perfect crunch, while hints of garlic and onion powder infuse each bite with irresistible flavor. Ready in just over an hour, this potato casserole is an ideal side dish for holidays, potlucks, or weeknight dinners, and its stunning presentation makes it table-ready for any occasion. Garnished with fresh parsley for a pop of color and freshness, this recipe is a go-to for anyone craving cheesy, hearty comfort food.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray or butter.
Peel and thinly slice the russet potatoes into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, whisking constantly, until it thickens—about 5 minutes.
Lower the heat and stir in 1.5 cups of cheddar cheese, the Parmesan cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain and pat dry the potato slices. Layer half of the potatoes in the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula. Layer the remaining potatoes on top and cover with the rest of the cheese sauce.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the casserole.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Garnish with chopped fresh parsley before serving. Allow the casserole to cool for 5-10 minutes before slicing.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6000 mg | 261% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 54.6 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3612 mg | 278% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6956 mg | 148% | |
*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.
