Cheesy Potato Bake with Parsley & Parmesan
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Cheesy Potato Bake

with Parsley & Parmesan

45 MIN
$12.99 4 Servings
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From the Test Kitchen

This rich, decadent potato side features melty fontina, parmesan, and a béchamel cream sauce flavored with garlic and a bit of warming quatre épices.

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  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
fresh
ingredients
Cheesy Potato Bake with Parsley & Parmesan
Title
  • 24 oz Potatoes
  • 2½ Tbsps Chicken Demi-Glace
  • 2 oz Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Béchamel Sauce
  • ¼ cup Cream
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)

Cheesy Potato Bake

Start the potatoes
1 Start the potatoes

Preheat the oven to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 14 to 16 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper.

2 Make the cream sauce

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate, medium pot, combine the cream (shaking the packet before opening), béchamel, demi-glace and half the quatre épices (you will have extra); heat on medium-high until simmering. Once simmering, reduce the heat to low and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and stir in the garlic paste.

Make the cream sauce
Assemble the casserole
3 Assemble the casserole

Grate the fontina on the large side of a box grater. Transfer the cream sauce to the pot of boiled potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a medium baking dish; evenly top with the grated fontina and parmesan. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.)

4 Bake the casserole & serve your dish

Bake the casserole 13 to 15 minutes, or until golden brown and the filling is bubbly. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven and let stand at least 5 minutes before serving. Roughly chop the parsley leaves and stems. Serve the baked casserole garnished with the chopped parsley. Enjoy!

Bake the casserole & serve your dish
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