Description
A deliciously creamy and cheesy potato bake that is perfect as a side dish.
Ingredients
Scale
- 3 pounds russet potatoes
- 4 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh thyme (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add minced garlic and stir for 30 seconds.
- Sprinkle in flour and whisk to make a roux.
- Gradually add milk and cream while whisking. Simmer 5–7 minutes until thick.
- Stir in shredded cheese until melted. Season with salt and pepper.
- Peel and thinly slice potatoes to 1/8-inch thickness.
- Layer half the potatoes in the baking dish, pour over half the sauce. Repeat layers.
- Cover with foil and bake for 45 minutes.
- Uncover and bake an additional 25–30 minutes until golden brown and tender.
- Rest for 10 minutes before serving.
Notes
- For added flavor, consider using other types of cheese.
- This dish is best served hot and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg