Description
A recipe for rich, layered potatoes baked in a creamy, cheesy sauce, perfect for holidays or weeknight dinners.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small yellow onion, finely minced (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistency.
- In a medium saucepan, melt the butter over medium heat. Add the minced onion, if using, and cook until soft, about 3 minutes.
- Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
- Gradually whisk in the warm milk until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the sauce from the heat. Stir in the heavy cream, salt, pepper, and nutmeg.
- Stir in half of the Cheddar cheese and all of the Parmesan cheese until melted and smooth.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle with a third of the remaining Cheddar cheese.
- Pour half of the cheese sauce evenly over the potatoes.
- Repeat the layering process: potatoes, remaining cheese, and then the rest of the sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Let the casserole rest for 10 minutes before serving.
Notes
- For non-watery results, ensure your potatoes are sliced thinly and uniformly. Do not rinse the starch off the potatoes before slicing.
- If you want to add ham, layer 1 cup of diced cooked ham between the potato layers.
- If you prefer a richer flavor, substitute half of the milk with chicken broth.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
- Cholesterol: 65