Description
Deliciously creamy and cheesy potato bake made with layers of russet potatoes and a rich cheese sauce.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 1/2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute more to form a roux.
- Slowly whisk in the milk, salt, pepper, and nutmeg. Cook, stirring constantly, until the mixture thickens, about 3–5 minutes.
- Remove the saucepan from heat and stir in 1 cup Gruyère and 3/4 cup cheddar until melted and smooth.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Top with the remaining Gruyère and cheddar cheese. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes or until golden and bubbly.
- Let stand for 10 minutes before serving.
Notes
- This dish can be made ahead of time and baked just before serving.
- Add fresh herbs like thyme or rosemary for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg