Potato Crap Oamc
Indulge in the ultimate comfort food with this hearty Potato Crap Oamc recipe, a creamy, cheesy casserole that’s perfect for meal prepping or feeding a crowd. Tender layers of thinly sliced russet potatoes are paired with colorful frozen mixed vegetables, then smothered in a rich, velvety sauce made from sautéed onions, garlic, whole milk, and a luscious blend of cheddar and parmesan cheeses. A hint of paprika adds a subtle, smoky kick, while the bubbling golden crust will have everyone coming back for seconds. Ready in just over an hour with simple pantry ingredients, this make-ahead-friendly casserole is ideal as a main course or a crowd-pleasing side dish. Bake your way into comfort with this irresistible, freezer-friendly delight!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Butter
- 1 large Yellow onion
- 3 medium Garlic cloves
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Parmesan cheese
- 2 cups Frozen mixed vegetables
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Peel the russet potatoes and slice them thinly (about 1/4-inch thick). Set the slices aside in a bowl of cold water to prevent discoloration.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Sprinkle the flour over the sautéed onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 4-5 minutes until the mixture thickens, then remove from heat.
Stir in 1.5 cups of the shredded cheddar cheese and 3/4 cup of parmesan cheese into the sauce, allowing them to melt smoothly. Season with salt, black pepper, and paprika.
Drain and pat dry the potato slices. Layer 1/3 of the potatoes evenly across the bottom of the prepared baking dish.
Scatter 1/3 of the frozen mixed vegetables over the potato layer. Pour 1/3 of the cheese sauce over the top. Repeat this process twice more, ending with cheese sauce as the final layer.
Sprinkle the reserved 1/2 cup of cheddar cheese and 1/4 cup of parmesan cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
Allow the dish to cool for 10 minutes before serving. Enjoy as a main course or a side dish!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 460 mg | 35% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1322 mg | 28% | |
*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.
