Potatoes Supremo
Indulge in the ultimate comfort food experience with Potatoes Supremo—a rich and creamy potato casserole guaranteed to steal the spotlight at any dinner table. This recipe elevates traditional mashed potatoes with an irresistible blend of buttery russet potatoes, garlic-infused heavy cream, tangy sour cream, and a melty duo of cheddar and Parmesan cheeses. Crispy bacon and fresh scallions add a savory punch, while a golden breadcrumb and cheese topping delivers the perfect crunch. Baked to bubbly perfection in under 30 minutes, Potatoes Supremo is a crowd-pleaser that doubles as a hearty side or a show-stopping main dish. Perfect for holidays, potlucks, or any occasion that calls for indulgence! Keywords: potato casserole, cheesy potatoes, comfort food, crispy topping potatoes, loaded potatoes.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 2 cups Grated cheddar cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Sour cream
- 3 stalks Scallions
- 6 slices Bacon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash, peel, and dice the russet potatoes into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil over high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
While the potatoes cook, finely dice the garlic cloves and scallions. Set aside.
Cook the bacon slices in a skillet over medium heat until crispy. Once cooked, transfer to a paper towel-lined plate to cool, then crumble the bacon into small pieces.
In a small saucepan, melt the butter over medium heat. Add the diced garlic and cook for 1-2 minutes until fragrant, but not browned. Stir in the heavy cream, salt, black pepper, and paprika. Heat the mixture gently until warm, then remove from heat.
In a large mixing bowl, combine the cooked potatoes, warm cream mixture, sour cream, 1.5 cups of grated cheddar cheese, and half of the crumbled bacon. Mash the mixture lightly with a potato masher, leaving some chunks for texture. Fold in the diced scallions (reserve a small amount for garnish).
Grease a 9x13-inch baking dish with olive oil or cooking spray. Spread the potato mixture evenly in the dish.
In a small bowl, mix the breadcrumbs, remaining cheddar cheese (0.5 cups), parmesan cheese, and olive oil. Stir until the mixture resembles coarse crumbs, then sprinkle it evenly over the top of the potatoes.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and crispy.
Remove the dish from the oven and let it cool for a few minutes. Garnish with the reserved scallions and remaining crumbled bacon.
Serve warm and enjoy your Potatoes Supremo as a savory main dish or a decadent side!
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 154.9 g | 774% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 7329 mg | 319% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 37.6 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2596 mg | 200% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 10776 mg | 229% | |
*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.
