To Die for Potatoes
Indulge in the ultimate comfort food with "To Die For Potatoes," a rich and creamy dish that’s perfect for any occasion. This irresistible recipe combines layers of tender russet potatoes with a velvety cheese sauce made from sharp cheddar and Parmesan, seasoned with garlic and onion powder for a bold, savory flavor. A golden, crispy panko breadcrumb topping adds delightful crunch to every bite. With a preparation time of just 20 minutes, followed by an hour of baking to perfection, this decadent potato casserole is a show-stopping side dish that serves six and pairs beautifully with everything from roasted meats to fresh salads. Whether you're hosting a holiday feast or craving a cozy weeknight treat, these cheesy scalloped potatoes will leave everyone begging for seconds!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 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 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of cold water to avoid browning.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, until a smooth paste forms.
Gradually pour in the milk and heavy cream while whisking to remove lumps. Continue to cook for 4-5 minutes until the mixture thickens into a creamy sauce.
Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper to the saucepan. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with paper towels. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping the slices.
Pour one-third of the cheese sauce over the potatoes, spreading evenly. Repeat the layers until all potatoes and cheese sauce are used, ending with the sauce on top.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix well, then sprinkle the breadcrumb mixture evenly over the top of the dish.
Cover the baking dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 469 mg | 36% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1078 mg | 23% | |
*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.
