Creamy Potato Casserole

A medium-difficulty casserole featuring parboiled Yukon Gold potatoes in a creamy cheese sauce, topped with a crunchy panko and Parmesan crust.

Equipment

• 9×13-inch ceramic or glass baking dish
• Large mixing bowl
• Sharp chef’s knife & cutting board
• Medium saucepan
• Measuring cups and spoons
• Box grater (for fresh cheese grating)
• Whisk and silicone spatula

Ingredients

• 3 lbs (1.35 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch uniform cubes
• 1 tbsp kosher salt (for boiling water)
• 4 tbsp (1/2 stick) unsalted butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 1 cup whole milk or low-sodium chicken/vegetable broth
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp cracked black pepper
• 1 tsp onion powder
• 1 tsp fresh thyme leaves, chopped
• 2 cups (8 oz) sharp cheddar cheese, freshly shredded (divided)
• 1 cup (4 oz) Gruyère or Swiss cheese, freshly shredded (divided)
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon of butter or non-stick cooking spray and set aside.
2. Place cubed Yukon Gold potatoes into a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of kosher salt. Bring to a rapid boil over high heat, then reduce heat slightly and simmer for 6 to 8 minutes until slightly tender on the outside but still firm in the center. Drain immediately and let steam dry for 5 minutes.
3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add diced yellow onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and chopped fresh thyme, cooking for another 60 seconds until fragrant.
4. Sprinkle 3 tablespoons of flour over the sautéed onions and garlic. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the heavy cream and whole milk (or broth) in a steady stream while whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, onion powder, cracked black pepper, and 1/2 teaspoon of salt.
5. Remove the saucepan from the heat source. Add 1 1/2 cups of the sharp cheddar and 1/2 cup of the Gruyère cheese. Stir gently until the cheese is completely melted and the sauce turns smooth and glossy.
6. Transfer the parboiled potatoes to a large mixing bowl. Pour the warm cheese sauce over the potatoes and fold gently with a silicone spatula until every cube is thoroughly coated. Transfer half of the coated potatoes into the prepared 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of Gruyère evenly over the middle layer, then top with the remaining potato mixture.
7. In a small bowl, toss the panko breadcrumbs, melted butter, and grated Parmesan. Scatter this crumb mixture evenly over the top of the casserole. Cover the dish loosely with aluminum foil (tented so it doesn’t touch the cheese) and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden brown and the cheese sauce is bubbling vigorously around the edges.
8. Remove the casserole from the oven. Let it rest undisturbed for 10 minutes before serving. Garnish with chopped fresh parsley before bringing to the table.

Notes

Yukon Gold potatoes are recommended for their balance of starch and moisture. Avoid pre-shredded cheese as anti-caking agents prevent a smooth melt. Make-ahead: Assemble minus panko topping up to 24 hours in advance, refrigerate, bring to room temperature for 30 minutes before adding topping and extending covered bake time by 10 minutes. Storage: Refrigerate leftovers for up to 4 days. Reheat in microwave at 50% power in 90-second bursts or in a 350°F (175°C) oven for 15-20 minutes. Freezing is not recommended.

Nutrition

Calories: 445 kcal · Total Fat: 28 g · Saturated Fat: 17 g · Trans Fat: 0.5 g · Cholesterol: 82 mg · Sodium: 590 mg · Total Carbohydrates: 36 g · Dietary Fiber: 3.5 g · Total Sugars: 3 g · Protein: 14 g · Vitamin D: 0.8 mcg · Calcium: 310 mg · Iron: 1.8 mg · Potassium: 680 mg