Description
Creamy layers of tender Yukon Gold potatoes baked in a rich three-cheese sauce until golden and bubbly. A reliable side dish that elevates any meal.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 teaspoon salt for layering
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 cup Gruyere cheese, grated
- 1/4 cup Parmesan cheese, grated
- Butter for greasing
- 2 tablespoons fresh chives, chopped (optional)
Instructions
- 1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
- 2. Slice potatoes into uniform 1/8-inch rounds.
- 3. Melt butter in large saucepan over medium heat. Whisk in flour and cook 2 minutes.
- 4. Gradually add cream and milk, whisking continuously.
- 5. Add seasonings, bring to gentle simmer, cook 3-4 minutes until thickened.
- 6. Remove from heat, stir in cheddar and Gruyere until smooth.
- 7. Layer half the potatoes in dish, sprinkle with salt, pour half the sauce over.
- 8. Add remaining potatoes, salt, and remaining sauce.
- 9. Cover with foil, bake 45 minutes.
- 10. Remove foil, sprinkle with Parmesan, bake 25-30 minutes until golden.
- 11. Rest 10 minutes before serving.
Notes
Store refrigerated up to 4 days. Reheat at 325°F covered, or freeze up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g