Rich N Creamy Potato Casserole
Indulge in the ultimate comfort food with this Rich N Creamy Potato Casserole, a decadent blend of creamy mashed russet potatoes, tangy sour cream, and silky cream cheese, topped with a golden layer of sharp cheddar and crispy panko breadcrumbs. This crowd-pleasing side dish is loaded with a double dose of cheese—sharp cheddar and Parmesan—for irresistible flavor in every bite, while garlic and onion powder add a savory kick. Perfect for holidays, potlucks, or cozy family dinners, this casserole is baked to perfection and garnished with fresh chives for a pop of color and freshness. Ready in just over an hour, this easy-to-make dish will quickly become a star on your table.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 4 ounces cream cheese
- 0.5 cup milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or butter.
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are boiling, melt 4 tablespoons of butter in a small saucepan or the microwave. Set aside.
Drain the potatoes thoroughly and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or hand mixer.
Add the sour cream, cream cheese, milk, melted butter, garlic powder, onion powder, 0.5 teaspoon salt, and black pepper to the mashed potatoes. Mix until the ingredients are fully incorporated and the mixture is creamy.
Fold in 1.5 cups of the shredded cheddar cheese and the Parmesan cheese. Adjust the seasoning with additional salt if necessary.
Scoop the potato mixture into the prepared baking dish, spreading it evenly with a spatula.
In a small bowl, combine the panko breadcrumbs with olive oil. Stir until the crumbs are lightly coated.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the potato mixture, followed by the panko breadcrumb mixture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh chives before serving.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 427.8 g | 156% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 28.1 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2463 mg | 189% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 9335 mg | 199% | |
*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.
