Grace's Potato Casserole

Creamy, cheesy, and irresistibly comforting, Grace’s Potato Casserole is the ultimate crowd-pleasing side dish for any occasion. Layered with tender slices of parboiled russet potatoes and smothered in a velvety homemade cheddar and Parmesan cheese sauce, this recipe is topped with a perfectly golden, crispy panko breadcrumb crust infused with fresh parsley. With hints of smoked paprika and garlic adding depth, every bite bursts with rich flavor. Ready in just over an hour, this easy-to-follow casserole is ideal for holiday feasts, family dinners, or potlucks. Serve it warm and watch as it becomes the star of your table! Perfect for keywords like "potato casserole recipe," "cheesy potato casserole," and "easy potato side dish," this dish is a guaranteed hit.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 5 large Russet potatoes
• 1 teaspoon Salt
• 4 tablespoons Butter
• 1 medium (diced) Yellow onion
• 2 minced Garlic cloves
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 2 cups (shredded) Sharp cheddar cheese
• 1 cup (grated) Parmesan cheese
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Smoked paprika
• 1 cup Sour cream
• 1 cup Panko breadcrumbs
• 2 tablespoons Chopped fresh parsley
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Peel the russet potatoes and slice them into thin, even rounds (approximately 1/8-inch thick). Place the slices in a large pot, cover them with water, and add 1 teaspoon of salt. Bring the water to a boil, then reduce the heat and simmer for 5–7 minutes until the potatoes are slightly tender but not fully cooked. Drain and set aside.

Step 3

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in 2 tablespoons of flour and cook, stirring constantly, for 1–2 minutes to create a roux. Slowly whisk in the milk, making sure there are no lumps, and continue stirring until the mixture thickens, about 3–4 minutes.

Step 5

Reduce the heat to low and stir in 1.5 cups of shredded cheddar cheese and 0.5 cups of grated Parmesan cheese. Mix until the cheese has melted and the sauce is smooth. Season with black pepper and smoked paprika. Remove the sauce from heat and stir in the sour cream.

Step 6

Layer half of the parboiled potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Repeat with the remaining potato slices and cheese sauce.

Step 7

In a small bowl, mix the panko breadcrumbs, the remaining 0.5 cups of shredded cheddar cheese, the remaining 0.5 cups of grated Parmesan cheese, and the chopped parsley. Sprinkle this mixture evenly over the top of the casserole.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the casserole is bubbling.

Step 9

Let the casserole rest for 10 minutes before serving. Sprinkle with additional parsley if desired and enjoy!

Nutrition Facts

Serving size	(2808.3g)

Amount per serving	% Daily Value*
Calories	4186.2

Total Fat 206.2g	0%
Saturated Fat 128.6g	0%
Polyunsaturated Fat 1.8g
Cholesterol 621.6mg	0%
Sodium 5658.1mg	0%
Total Carbohydrate 445.7g	0%
Dietary Fiber 31.6g	0%
Total Sugars 65.5g
Protein 167.5g	0%

Vitamin D 223.7IU	0%
Calcium 3763.9mg	0%
Iron 22.3mg	0%
Potassium 9590.5mg	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: 43.1%

Protein: 15.6%

Carbs: 41.4%