Potluck Potatoes
Creamy, cheesy, and irresistibly comforting, Potluck Potatoes are the ultimate crowd-pleasing side dish for any gathering. Featuring tender layers of boiled Russet potatoes, a rich cheddar cheese and sour cream sauce, and a golden, crispy breadcrumb-Parmesan topping, this casserole delivers both flavor and texture in every bite. Sautéed onions and a hint of garlic powder add a subtle savory depth, while a fresh parsley garnish provides a pop of color. Perfectly prepped in just 20 minutes and baked to bubbly perfection, Potluck Potatoes are an easy, make-ahead solution for holidays, potlucks, and family dinners alike. Don't miss out on this luxurious, oven-baked classic that's sure to become the highlight of your table!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 medium-sized Onion, finely chopped
- 0.5 cup Bread crumbs
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into thin, even rounds about 1/4 inch thick.
Boil the sliced potatoes in a large pot of salted water for 5-7 minutes until they are just tender but not fully cooked. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, sour cream, salt, black pepper, and garlic powder. Mix until the cheese is completely melted and the sauce is smooth. Set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
In a greased 9x13-inch baking dish, layer half of the potato slices evenly across the bottom. Sprinkle half of the sautéed onions over the potatoes, then pour half of the cheese sauce evenly on top.
Repeat the layering process with the remaining potatoes, onions, and cheese sauce.
In a small bowl, combine the bread crumbs, grated Parmesan cheese, and a drizzle of olive oil. 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.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 5340 mg | 232% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 60.5 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3063 mg | 236% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6946 mg | 148% | |
*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.
