Potato Cheese Bake
Indulge in the ultimate comfort food with this creamy and cheesy Potato Cheese Bake, a dish guaranteed to be the star of any family dinner or holiday spread. Featuring layers of tender russet potatoes bathed in a rich homemade cheddar cheese sauce, this casserole is topped with a golden, bubbly blend of Parmesan and extra cheddar for irresistible flavor and texture. Perfectly seasoned with garlic powder, salt, and black pepper, this recipe is simple yet satisfying, with a prep time of just 20 minutes before baking to perfection. Garnish with fresh parsley for a pop of color and serve as a hearty side dish or a main course—it’s the ideal combination of creamy, cheesy, and crispy in every bite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the potatoes into 1/8-inch thick rounds. Set them aside in cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
Stir in the garlic powder, salt, and black pepper. Remove the saucepan from heat and mix in 1 1/2 cups of shredded cheddar cheese, stirring until it melts into a smooth cheese sauce.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices evenly in the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potato slices and cheese sauce.
Sprinkle the top with the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese.
Cover the baking dish 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 top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 35.9 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2840 mg | 218% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6647 mg | 141% | |
*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.
