Description
A creamy, layered potato casserole with a mild flavor, perfect as a side dish for family dinners or holiday meals.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold or Russet potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh thyme or chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
- Slice the potatoes into 1/8-inch rounds using a mandoline or a sharp knife; aim for even thickness.
- Melt butter over medium heat in a saucepan and add minced garlic; cook about 1 minute until fragrant.
- Whisk in the flour and cook briefly until a paste forms.
- Gradually add milk and cream, whisking constantly until the sauce thickens, about 5 minutes.
- Stir in salt, pepper, and nutmeg and remove from heat.
- Layer half the sliced potatoes in the dish.
- Pour half the sauce over the potatoes and sprinkle with half the cheddar and Parmesan.
- Repeat with the remaining potatoes, sauce, and cheeses.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake an additional 25–30 minutes until the top is golden.
- Let it rest for 10 minutes before serving.
Notes
For best results, slice the potatoes evenly. Allow the dish to rest after baking for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg