Cheesy Diced Potato Casserole
Cheesy Diced Potato Casserole is a comforting one-pan recipe with soft and creamy diced potatoes, gooey cheese, and warm spices. The perfect potato side dish to any main meal!
Prep Time15 minutes mins
Cook Time47 minutes mins
0 minutes mins
Total Time1 hour hr 2 minutes mins
Course: Potato side
Cuisine: American
Servings: 4 servings
Calories: 548kcal
- 4 cups of diced potatoes I used russet potatoes about 6 to 8 small potatoes
- 2 tablespoons of butter
- ¼ cup of minced red onion
- 2 tablespoons of flour
- ½ cup of chicken stock
- ¾ cup of cream
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ¼ teaspoon of nutmeg
- 1 teaspoon of basil
- 1 teaspoon of garlic powder
- 2 cups shredded mozzarella cheese
Preheat oven to 375 degree F. Butter a 8x8 baking dish.
Wash and diced (approx. ½ inch) the potatoes (I don’t peel them). and make an even layer of potatoes in the buttered dish.
In a medium size saucepan, melt the 2 tablespoons of butter over medium heat (2-3 minutes)
Once the butter is melted, add the onion and cook until they are softened. (2-3 minutes)
Add the flour and whisk until you have a smooth texture.
Add the cream and chicken stock. Whisk until the sauce is to the desire thickness (1 minute)
Add the salt, pepper, nutmeg, basil, and garlic powder. Cook for 1 more minute, whisking constantly.
Pour over potatoes and mix to coat all potatoes
Sprinkle shredded mozzarella cheese on top.
Cover with aluminum foil and bake for 28 to 30 minutes
Take foil off and bake for an additional 10 minutes.
Enjoy!
Calories: 548kcal | Carbohydrates: 76g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1059mg | Potassium: 8429mg | Fiber: 6g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 47mg | Calcium: 328mg | Iron: 4mg