Description
Rich, creamy potato casserole with layers of tender potatoes and cheese sauce
Ingredients
Scale
- 3 pounds russet potatoes, peeled and thinly sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh chives, chopped
- Butter for greasing
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
- 2. Slice potatoes 1/8-inch thick and soak in cold water.
- 3. Make roux by melting butter and whisking in flour for 2-3 minutes.
- 4. Gradually add milk and cream, cooking until thickened.
- 5. Remove from heat, add seasonings and most of the cheese.
- 6. Drain and dry potatoes thoroughly.
- 7. Layer potatoes and cheese sauce in thirds in prepared dish.
- 8. Cover with foil and bake 45 minutes.
- 9. Remove foil, top with remaining cheese, bake 25-30 minutes until golden.
- 10. Rest 10-15 minutes before serving and garnish with chives.
Notes
Can be assembled ahead and refrigerated. Store leftovers up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 485mg
- Fat: 22g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g