Potato Casserole Deluxe
Indulge in the ultimate comfort food with this Potato Casserole Deluxe, a decadent dish layered with creamy, cheesy goodness and topped with a golden, crispy panko breadcrumb crust. Featuring tender slices of Russet potatoes bathed in a velvety garlic-and-cream sauce, this casserole packs rich flavors from cream cheese, shredded cheddar, and Parmesan. A hint of paprika adds warmth, while fresh green onions brighten every bite. Perfect for holidays, potlucks, or family dinners, this baked masterpiece is easy to prepare yet impressive to serve. With its harmonious blend of textures and flavors, this Potato Casserole Deluxe is destined to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 cloves Garlic
- 1.5 cups Heavy cream
- 4 ounces Cream cheese
- 2 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 3 stalks Green onions
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel the potatoes and slice them into thin, even rounds, about 1/8-inch thick. Place the sliced potatoes into a bowl of cold water to prevent them from browning.
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Mince the garlic cloves and add them to the melted butter. Sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and cream cheese, whisking until smooth and fully combined. Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika. Remove from heat.
Drain the potatoes and pat them dry with a clean cloth or paper towels. Layer half of the potatoes evenly in the casserole dish.
Pour half of the cream mixture over the potatoes and spread it evenly. Sprinkle 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese on top.
Repeat with the remaining potatoes, cream mixture, and cheeses, creating a second layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
While the casserole is baking, prepare the breadcrumb topping. In a small bowl, mix the panko breadcrumbs with olive oil, 1/4 teaspoon of salt, and the remaining black pepper. Thinly slice the green onions and add them to the mixture.
After 40 minutes, remove the foil from the casserole and evenly sprinkle the breadcrumb mixture on top. Bake uncovered for an additional 15-20 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it sit for 10 minutes before serving. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
4464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.0 g | 395% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 21.4 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2418 mg | 186% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6192 mg | 132% | |
*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.
