Cheesy Herb-Infused Potato Bake (Print Version)
Comfort food at its finest: tender potatoes layered with herbs, cheese, and a creamy sauce, topped with golden breadcrumbs.
# Ingredients:
→ Base Ingredients
01 -
2 pounds russet potatoes, peeled and thinly sliced
02 -
1 medium onion, finely chopped
03 -
2 cups sharp cheddar cheese, shredded
→ Sauce
04 -
1 cup sour cream
05 -
1 cup whole milk
06 -
1/4 cup unsalted butter, melted
07 -
3 cloves garlic, minced
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried rosemary
10 -
1/2 teaspoon smoked paprika
11 -
Salt and freshly ground black pepper, to taste
→ Topping
12 -
1 cup panko breadcrumbs
13 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 190°C (375°F).
02 -
In a large mixing bowl, combine the sliced potatoes with a generous sprinkle of salt and pepper. Toss well to coat.
03 -
In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
04 -
In a separate bowl, whisk together the sour cream, whole milk, remaining melted butter, dried thyme, dried rosemary, and smoked paprika. Season with salt and pepper to taste.
05 -
Grease a 9x13 inch (23x33 cm) baking dish. Layer half of the sliced potatoes in an overlapping pattern. Spread half of the sautéed onions and garlic over the potatoes, followed by half of the shredded cheddar cheese. Repeat the layers, finishing with the remaining cheese on top.
06 -
Pour the creamy sauce evenly over the layered casserole, ensuring all potatoes are well-coated.
07 -
In a small bowl, combine panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle this mixture evenly over the top of the casserole.
08 -
Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
09 -
Remove from the oven and let the casserole rest for about 10 minutes. Sprinkle with fresh parsley before serving for a pop of color and flavor.
# Notes:
01 -
This potato bake can be prepared in advance and refrigerated for up to 24 hours before baking.
02 -
For a lighter version, substitute the whole milk with reduced-fat milk and use light sour cream.