Emeril's Potato Casserole

Get ready to indulge in creamy, cheesy comfort with Emeril's Potato Casserole, a soul-warming dish that’s perfect for family gatherings or weeknight dinners. This recipe combines tender slices of parboiled Russet potatoes layered with a rich, velvety sauce made from heavy cream, cheddar, and Parmesan cheeses, infused with the flavors of sautéed onions, garlic, and a hint of smoky paprika. The golden, crispy topping of buttery Panko breadcrumbs adds a delightful crunch, creating a perfect contrast to the luscious filling. Easy to prepare in just over an hour, this casserole serves eight and can be beautifully garnished with fresh parsley for a pop of color. Whether you're looking for an impressive side dish or a hearty vegetarian main, this cheesy potato casserole is a true crowd-pleaser.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 medium Russet potatoes
• 2 teaspoons Salt
• 4 tablespoons Unsalted butter
• 1 large, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 1.5 cups Heavy cream
• 2 cups, shredded Cheddar cheese
• 0.5 cups, grated Parmesan cheese
• 1 teaspoon Black pepper
• 0.5 teaspoons Paprika
• 1 cup Panko breadcrumbs
• 2 tablespoons, optional for garnish Chopped parsley

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

Step 2

Peel the potatoes, slice them thinly (about 1/8-inch thick), and set them aside in a bowl of cold water to prevent discoloration.

Step 3

Bring a large pot of salted water to a boil. Add the potato slices and cook for 5-7 minutes, or until slightly tender but not fully cooked. Drain and set aside.

Step 4

In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped onion and sauté until softened and lightly golden, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 5

Stir in the heavy cream, 1.5 cups of shredded cheddar cheese, Parmesan cheese, salt, black pepper, and paprika. Cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove from heat.

Step 6

Layer half of the potato slices 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 and top with the remaining cheese sauce.

Step 7

Melt the remaining 1 tablespoon of butter and mix it with the Panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 9

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2000.0g)

Amount per serving	% Daily Value*
Calories	4036.3

Total Fat 250.5g	0%
Saturated Fat 146.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 716.1mg	0%
Sodium 7550.3mg	0%
Total Carbohydrate 316.6g	0%
Dietary Fiber 23.8g	0%
Total Sugars 22.3g
Protein 103.7g	0%

Vitamin D 0IU	0%
Calcium 1646.0mg	0%
Iron 15.9mg	0%
Potassium 6838.9mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 10.5%

Carbs: 32.2%