Potato Casserole Delight
Indulge in the creamy, cheesy comfort of Potato Casserole Delight, a perfect side dish that’s both hearty and irresistible. Layers of tender, thinly sliced Russet potatoes are smothered in a rich, velvety cheddar cheese sauce infused with hints of garlic and black pepper, then topped with a golden, crispy panko breadcrumb and Parmesan crust. This crowd-pleasing casserole is great for holiday dinners or weeknight gatherings, offering a balance of textures and flavors in every bite. Quick to prepare and baked to bubbly perfection, this comforting dish is finished with optional parsley for a fresh, vibrant garnish. Perfect for potlucks or family meals, this potato casserole is as versatile as it is delicious!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Sour cream
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
Gradually add the milk to the butter-flour mixture, whisking constantly to avoid lumps. Cook the mixture for about 3-5 minutes until it thickens to a smooth consistency.
Stir in the shredded cheddar cheese, salt, pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat and stir in the sour cream.
Drain the potatoes and pat them dry with a clean kitchen towel. Layer half of the potato slices into the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce evenly over the potato layer. Add the remaining potato slices on top and then pour the remaining cheese sauce over the second layer.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and 1 tablespoon of melted butter (optional). Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are fork-tender.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 478 mg | 37% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1091 mg | 23% | |
*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.
