Savory Herb Cheesy Potatoes
A delightful twist on classic cheesy potatoes, enriched with fresh herbs and a crispy breadcrumb topping, perfect for a comforting side dish.
Prep time: 15 minutesCook time: 35 minutesServes: 8
Ingredients
4 lbs russet potatoes, peeled and sliced
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup heavy cream
1/2 cup sour cream
1/4 cup unsalted butter
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp olive oil
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. In a large pot, boil sliced potatoes for 10 minutes until slightly tender, then drain.
3. In a saucepan, melt butter and add heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
4. Layer half of the potatoes in the baking dish, pour half of the cream mixture, and sprinkle half of the cheddar and mozzarella cheese.
5. Repeat the layers with remaining potatoes, cream mixture, and cheeses.
6. In a bowl, mix panko breadcrumbs, Parmesan cheese, olive oil, parsley, and chives.
7. Sprinkle breadcrumb mixture evenly over the top.
8. Bake for 30-35 minutes until bubbly and golden brown.
9. Let it cool for 5 minutes before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and bake covered for 15-20 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
