Cheesy Herb-Infused Potato Bake with Crispy Breadcrumb Topping (Print version)

Tender sliced potatoes baked in a creamy herb cheese sauce with a crisp panko topping and fresh parsley.

# Ingredients:

For the potato layers

01 - 2 lb (900 g) russet potatoes, peeled and sliced 1/8 inch thick
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon unsalted butter, for cooking the onion
05 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
06 - 1/2 cup (55 g) shredded Gruyere or mozzarella cheese

For the herb cream sauce

07 - 1 cup (240 g) sour cream
08 - 1 cup (240 ml) whole milk
09 - 3 tablespoons unsalted butter, melted, plus more for the dish
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary, crushed
12 - 1/2 teaspoon smoked paprika
13 - 1 1/4 teaspoons kosher salt
14 - 1/2 teaspoon black pepper

For the crispy topping

15 - 1 cup (60 g) panko breadcrumbs
16 - 1/4 cup (25 g) finely grated parmesan cheese
17 - 1 1/2 tablespoons olive oil
18 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Butter a 9x13 inch (23x33 cm) baking dish.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute, then remove from the heat.
03 - Whisk the sour cream, milk, melted butter, thyme, rosemary, smoked paprika, salt, and pepper in a bowl until smooth and pourable.
04 - Arrange half of the potato slices in the baking dish, slightly overlapping them. Scatter over half of the onion mixture and half of the cheeses. Repeat with the remaining potatoes, onion mixture, and cheeses.
05 - Pour the sauce slowly over the layered potatoes, pressing gently so it settles between the slices. Toss panko, parmesan, and olive oil in a small bowl, then sprinkle evenly over the top.
06 - Cover the dish tightly with foil and bake for 45 minutes, until the potatoes are beginning to soften in the center.
07 - Remove the foil and bake for 18-22 minutes longer, until the top is golden brown and a thin knife slides easily through the middle.
08 - Let the bake rest for 10 minutes. Sprinkle with parsley and serve warm.

# Good to know:

01 - Best served warm after a 10 minute rest.
02 - Can be assembled up to 24 hours ahead. Add the breadcrumb topping just before baking.
03 - Use a mandoline for the most even potato slices.

Back