Cheesy Potato Casserole
Ingredients
The potatoes
-
4
large
russet potatoes, sliced in ⅛ inch slices
The cheese sauce
-
2
tbsp
olive oil
-
1
medium
yellow onion, sliced thin
-
2
tbsp
butter
-
2
tbsp
flour
-
3
cloves
garlic, minced
-
2
cups
light or 10% cream
-
1½
tsp
salt
-
½
tsp
pepper
-
1
tsp
garlic powder
-
1
tbsp
dried oregano
-
¼
tsp
paprika
-
¼
tsp
chili flakes
-
¼
tsp
nutmeg
-
225
g
cream cheese
-
225
g
goat cheese crumbles
-
½
juice
lemon
The topping
-
½
cup
goat cheese crumbles
-
1
cup
shredded mozzarella cheese
-
to taste
fresh minced chives
-
to taste
fresh minced oregano
Instructions
- Grease an 8x12 baking dish with butter or cooking spray.
- Boil salted water in a large pot, add sliced potatoes, and cook for 3 minutes. Drain and cool the potato slices.
- Layer the cooled potato slices in the greased baking dish.
- Preheat the oven to 375°F.
- In a frying pan, heat olive oil over medium heat, add sliced onions, and sauté until softened.
- Melt butter in the same pan, add minced garlic, and cook until fragrant.
- Stir in flour to create a paste, then slowly whisk in cream until smooth. Simmer to thicken.
- Add spices, cream cheese, and goat cheese to the sauce, whisk until smooth, and stir in lemon juice.
- Layer cooked onions between the potatoes, pour the cheese sauce over, and top with goat cheese and mozzarella.
- Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 30 minutes until golden brown and tender.
- Garnish with fresh chives and oregano before serving.
Nutrition Facts (estimated)
Servings
8-12
Calories
740
Total fat
64.6g
Total carbohydrates
32.6g
Total protein
13.5g
Sodium
605.7mg
Cholesterol
48.6mg
You might also like