Ingredients
- 3 large russet potatoes, peeled and grated
- 1 ½ cups shredded mozzarella cheese
- 1 cup cheddar cheese, shredded
- ½ cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons butter, melted
- ½ cup milk
- 2 large eggs, beaten
- ½ cup breadcrumbs (for topping)
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
Peel and grate the russet potatoes, then place them in a bowl of cold water for about 5 minutes. This helps remove excess starch, making the casserole less mushy. After soaking, drain and squeeze out as much moisture as possible using a clean kitchen towel.
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil to prevent sticking.
In a large mixing bowl, combine the grated potatoes, mozzarella cheese, cheddar cheese, and parmesan cheese. Add garlic powder, onion powder, paprika, black pepper, salt, and cornstarch. Mix well to evenly distribute the seasonings.
Pour in the melted butter, milk, and beaten eggs. Stir everything together until fully combined. The eggs will help bind the mixture, ensuring it holds together while baking.
Evenly spread the potato and cheese mixture into the prepared baking dish. Press it down slightly to create an even layer.
Sprinkle the breadcrumbs evenly over the top. This will add a nice crispy texture once baked.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and crispy.
Once baked, let the casserole sit for 5-10 minutes before slicing. This helps it set and makes serving easier. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g