Two Potato Casserole
Transform your dinner table with the comforting charm of this Two Potato Casserole, a luscious fusion of creamy sweet potatoes and buttery Yukon gold potatoes, layered with rich Gruyere and Parmesan cheese. Infused with a velvety blend of milk, heavy cream, and garlic powder, this casserole is crowned with a golden, crispy panko breadcrumb topping for the perfect contrast in texture. Baked to perfection and garnished with fresh parsley, this visually stunning and flavorful dish is ideal for holidays, gatherings, or as a hearty side for weeknight meals. Easy to prepare in just over an hour, this recipe combines indulgent flavors with wholesome ingredients, making it a must-try for fans of cheesy casseroles and potato recipes alike!
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Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 3 medium Yukon gold potatoes
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Peel the sweet potatoes and Yukon gold potatoes, then slice them into thin, even rounds about 1/8-inch thick.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the milk, heavy cream, garlic powder, salt, and pepper. Heat until just warm, but do not let it boil. Remove from heat.
Arrange half of the sliced sweet potatoes and Yukon gold potatoes in an overlapping layer in the prepared casserole dish.
Pour half of the milk and cream mixture evenly over the potatoes. Sprinkle 3/4 cup of shredded Gruyere and 1/4 cup of grated Parmesan cheese over the layer.
Repeat the process with the remaining potato slices, milk mixture, and cheeses, ending with the cheeses on top.
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of melted butter and olive oil. Mix well, then evenly sprinkle the breadcrumb mixture over the cheese layer.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the topping is golden brown.
Remove the casserole from the oven and let it rest for 10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 36.2 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2603 mg | 200% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3087 mg | 66% | |
*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.
