Shortcut Potato Cheese Casserole
PREP TIME: 25 MINUTES
COOK TIME: 30 MINUTES
Courtesy of: Tara Teaspoon
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 cup (1/2 ounce) finely grated Parmesan
- 1-1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
- 1/4 teaspoon dried thyme leaves (or 1/2 teaspoon fresh)
- 1/4 teaspoon dried parsley (or 1/2 teaspoon chopped fresh)
- 3 cans (15 ounces each) READ German Potato Salad
- 3 tablespoons panko breadcrumbs
DIRECTIONS
Makes 6-8 servings.
- Heat oven to 375° F.
- In a medium saucepan over medium heat, melt butter and flour together. Whisk in milk, salt and garlic powder and increase heat to medium-high. Bring to a simmer, stirring constantly. When milk thickens after about 2 minutes, stir in Parmesan and 1 cup of the sharp Cheddar.
- Remove from heat and stir until cheese is melted and mixture is smooth. Stir in thyme and parsley. Gently stir in the cans of READ German Potato Salad.
- Transfer mixture to a 2-1/2 to 3-quart baking dish. Arrange some potato slices in rows of shingles on top if desired.
- Bake casserole until heated through and bubbling, 25 to 30 minutes. Heat broiler to high.
- Top casserole with remaining 1/2 cup of shredded sharp Cheddar and the breadcrumbs. Place under the broiler and cook until top is dark golden, and breadcrumbs are getting crisp, 1 to 2 minutes.
- Serve hot, topped with extra herbs if desired.
Notes
Save time by using READ German Potato Salads in cans. This cuts your prep time in half for a cheesy potato casserole side dish.
NUTRITION INFORMATION
Nutrition information per serving (1/6 of recipe): 390 calories; 11g protein; 44g carbohydrate; 19g fat; 1190mg sodium; 45mg cholesterol; 2g dietary fiber; 2.12mg iron; 0.04mg thaimin; 113.97mcg vitamin A; 3.32mg vitamin C.
