Powderhorn Potatoes
Indulge in the ultimate comfort-food experience with Powderhorn Potatoes—a rich, creamy, and irresistibly cheesy potato casserole that’s perfect for any occasion. Thinly sliced Russet potatoes are layered with a luscious blend of garlic-infused cream, sharp cheddar, and fragrant fresh herbs like rosemary and thyme. Topped with a mouthwatering crust of Parmesan, golden breadcrumbs, and a touch of olive oil, this dish bakes to golden perfection, delivering a crisp, bubbly topping over tender, flavorful layers. Ideal as a show-stopping side for holiday feasts or as the centerpiece of a cozy family dinner, this recipe combines simple ingredients with gourmet charm. Best served warm and garnished with fresh chives, Powderhorn Potatoes will quickly become your go-to for comforting elegance.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Butter
- 1.5 cups Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 2 minced Garlic cloves
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups, grated Parmesan cheese
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons, finely chopped Chives
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and slice the potatoes into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for the most consistent results, if available.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream, rosemary, thyme, salt, and black pepper. Simmer for 2-3 minutes, then remove from heat.
Layer one-third of the sliced potatoes evenly on the bottom of the prepared baking dish. Pour one-third of the cream mixture over the potatoes, spreading it gently. Sprinkle one-third of the shredded cheddar cheese on top.
Repeat the layering process two more times, finishing with a layer of cheddar cheese on top.
In a small bowl, combine the Parmesan cheese, breadcrumbs, and olive oil. Mix until the breadcrumbs are evenly coated with the oil. Sprinkle this mixture evenly over the top layer of cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Then, remove the foil and continue baking uncovered for an additional 15 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped chives for added flavor and color.
Serve warm and enjoy this indulgent dish as a main course or a hearty side!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 377 mg | 29% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 914 mg | 19% | |
*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.
