Description
This recipe is a favorite because it is pure comfort food. It turns simple, affordable ingredients into a fancy meal that looks like it came from a high-end kitchen, featuring tender, thinly sliced potatoes in a rich, velvety cheese sauce.
Ingredients
Scale
- 2.5 pounds Russet or Yukon Gold potatoes, peeled and sliced thin
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or Swiss cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Prep: Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Slice: Peel and slice potatoes into thin rounds, about 1/8 inch thick.
- Make Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute.
- Create Sauce: Slowly whisk in milk and heavy cream until thickened. Remove from heat and stir in half of the cheddar and half of the Gruyere, along with salt, pepper, and garlic powder.
- Layer: Arrange potato slices in the baking dish, pouring a small amount of cheese sauce over each layer.
- Bake: Pour remaining sauce over the top, sprinkle with remaining cheese, and cover with foil. Bake for 30 minutes, then remove foil and bake for another 20-30 minutes until golden and bubbly.
Notes
You can assemble this dish up to 24 hours before baking. If you do not have heavy cream, you can use more milk. You can also swap the cheddar for Monterey Jack or pepper jack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg