Saucy Potato Casserole
Creamy, cheesy, and irresistibly comforting, this Saucy Potato Casserole is the perfect side dish for any gathering or cozy family dinner. Featuring layers of tender russet potatoes bathed in a rich, velvety cheese sauce made with sharp cheddar, parmesan, and a hint of garlic and onion, this casserole is baked to golden, bubbly perfection. A touch of dried parsley adds a subtle herbal note, making every bite flavorful and satisfying. Easy to customize with chicken or vegetable broth for a vegetarian-friendly option, this crowd-pleasing dish is as versatile as it is delicious. Ready in just 20 minutes of prep and perfect for serving up to 8, this saucy masterpiece is sure to become a favorite. Perfect SEO keywords: saucy potato casserole, cheesy potato bake, comforting side dish, golden potato casserole, creamy potato recipe.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth (or vegetable broth for vegetarian version)
- 2 cups cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil to prevent sticking.
Peel and slice the potatoes into thin rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbling.
Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in 1 1/2 cups of cheddar cheese, the parmesan cheese, garlic powder, onion powder, salt, black pepper, and parsley. Remove the sauce from heat once the cheese is melted and smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half of the potato slices evenly in the prepared casserole dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula. Add the remaining potato slices in an even layer on top, then pour the remaining sauce over them.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
Let the casserole cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 8721 mg | 379% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 36.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3282 mg | 252% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6979 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.
