Shortcut Potato Cheese Casserole
A cozy medley of German Potato salad, two kinds of cheese, herbs, butter and cream sauce. The taste is cheesy and slightly tangy and sweet from the German-style potatoes.
Servings: 8 to 10
Calories: 149kcal
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ cup (½-oz) finely grated Parmesan
- 1½ cups (6 oz) shredded sharp cheddar cheese divided
- ¼ teaspoon dried thyme leaves (or ½ teaspoon fresh)
- ¼ teaspoon dried parsley (or ½ teaspoon chopped fresh)
- 3 cans (15-oz each) READ German Potato Salad
- 3 tablespoon panko bread crumbs
Instructions
- Heat oven to 375ºF.
- 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 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 2½-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 ½ cup of shredded sharp cheddar and bread crumbs. Place under the broiler and cook until top is dark golden and bread crumbs are getting crisp, 1 to 2 minutes.
- Serve hot, topped with extra herbs if desired.
Notes
Save time by using READ German Potato Salad in cans. This cuts your prep time in half for a cheesy potato casserole side dish.
Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 305mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Calcium: 229mg | Iron: 1mg
