Ingredients
Units
Scale
- 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or heavy cream
- 1 1/2 to 2 cups shredded cheddar cheese (or cheese blend like Gruyère and Parmesan)
- 1 small onion, thinly sliced (optional)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
- Fresh thyme or rosemary (optional)
- Nonstick spray or butter (for greasing dish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Peel and thinly slice the potatoes to ⅛-inch thickness using a mandoline or sharp knife.
- In a saucepan over medium heat, melt the butter. Whisk in flour to make a roux and cook for 1 minute.
- Gradually whisk in the milk or cream. Stir constantly until slightly thickened, about 5 minutes.
- Remove from heat and stir in cheese until melted. Add garlic, salt, pepper, and nutmeg if using.
- Layer one-third of the potatoes in the baking dish. Top with a layer of onions and pour some cheese sauce over. Repeat layers, ending with sauce and cheese on top.
- Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes, until golden and bubbly.
- Let rest for 10–15 minutes before serving to allow the layers to set.
Notes
- Use Yukon Gold for creamy texture or Russets for fluffier layers.
- Add cooked bacon, jalapeños, or herbs between layers for variation.
- To make ahead, assemble and refrigerate up to 24 hours before baking.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg