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–+ servings

creamy lemon pepper parmesan potatoes recipe

A decadent twist on classic cheesy potatoes, featuring zesty lemon pepper and nutty Parmesan for a crowd-pleasing California-inspired side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Casseroles, Potato Recipes, Side Dishes
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 20 oz shredded hash brown potatoes (thawed if frozen) like Simply Potatoes or refrigerated shredded potatoes
  • 1/2 cup whole milk or 2% milk
  • 3/4 cup heavy cream or heavy whipping cream
  • 1 tsp kosher salt
  • 1 tsp dry mustard powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 cup shredded sharp white cheddar cheese or regular sharp cheddar
  • 3 tbsp unsalted butter cut into 6 thin slices
  • 1/2 tsp paprika preferably smoked or sweet
Lemon Pepper Parmesan Topping
  • 1/2 cup freshly grated Parmesan cheese preferably Parmigiano-Reggiano
  • 1 tsp lemon zest from 1 Meyer lemon if available
  • 1/2 tsp coarsely ground black pepper or lemon pepper seasoning blend

Method
 

Prepare the Casserole
  1. Generously butter an 8x8-inch baking dish. Spread the shredded potatoes evenly in the dish.
Make the Creamy Sauce
  1. In a medium saucepan over medium-high heat, whisk together the milk, heavy cream, kosher salt, dry mustard, black pepper, and nutmeg. Heat, stirring often, until the mixture is almost boiling (small bubbles appear around the edges).
  2. Reduce the heat to low, then stir in the shredded cheddar cheese until completely melted and smooth. Remove from heat.
  3. Pour the cheese sauce evenly over the potatoes in the baking dish. Let cool for about 5 minutes.
Add Toppings and Chill
  1. In a small bowl, combine the Parmesan, lemon zest, and coarsely ground black pepper. Sprinkle this mixture over the potato casserole.
  2. Dot the top with the butter slices, then sprinkle lightly with paprika.
  3. Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours (or overnight) to allow the flavors to meld.
Bake and Serve
  1. Preheat your oven to 350 degrees F. Remove the plastic wrap from the casserole and place it uncovered in the oven.
  2. Bake for 45 minutes, or until the top is bubbly, golden brown, and the potatoes are tender when pierced with a fork. Let stand for 5 minutes before serving.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 14gFat: 28gSaturated Fat: 17gCholesterol: 85mgSodium: 680mgFiber: 2gSugar: 3g

Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheddar. You can swap the shredded potatoes for frozen hash browns (thaw them first and pat dry). Make ahead: the unbaked casserole can be refrigerated for up to 24 hours before baking. Common mistake: not chilling long enough—this step ensures the potatoes absorb the sauce fully. Serve alongside roasted chicken, grilled steak, or a simple green salad. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven until hot.

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