The Best Cheesy Potatoes
Indulge in pure comfort food bliss with *The Best Cheesy Potatoes*! This irresistibly creamy and golden baked potato casserole is layered with tender, thinly sliced russet potatoes, smothered in a luscious homemade cheese sauce crafted from sharp cheddar and Parmesan, and topped with a crunchy, golden panko breadcrumb crust. Infused with the perfect balance of garlic and onion flavors and finished with a dollop of sour cream for an extra layer of richness, this dish is a crowd-pleasing side for any gathering. With just 20 minutes of prep and a blend of classic ingredients, this ultimate cheesy potatoes recipe will quickly become your go-to for holidays, potlucks, or weeknight indulgence. Don’t forget the optional fresh parsley garnish for a burst of color and flavor! Perfectly comforting, decadently cheesy, and immensely satisfying—this recipe deserves a spot on your table.
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Recipe Information
Ingredients
- 6 medium-sized (about 2 pounds) russet potatoes
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup sour cream
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Peel and slice the potatoes into thin, round slices about 1/8-inch thick. For even cooking, try to keep the slices uniform in size.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook for about 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and stir in the sharp cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until the cheese is melted and the sauce is smooth.
Fold in the sour cream to the cheese sauce until well combined.
Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly on top of the potatoes.
Layer the remaining potatoes on top, followed by the remaining cheese sauce, ensuring all the potato slices are well coated.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the potatoes are fork-tender and the top is golden brown.
Let the cheesy potatoes rest for 5-10 minutes before serving to allow the sauce to set.
Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 564 mg | 43% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3652 mg | 78% | |
*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.
