Description
Creamy Cheesy Potato Bake delivers comfort straight from grandma’s kitchen with layers of tender potatoes smothered in rich, golden cheese sauce. Rich flavors meld perfectly, inviting you to savor each hearty, indulgent spoonful of this irresistible side dish.
Ingredients
Scale
Main Ingredients:
- 3 pounds Yukon Gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Dairy and Liquid Ingredients:
- ¼ cup butter
- 2 cups half-and-half, or whole milk
- 1 cup chicken broth, or vegetable broth
Seasoning and Additional Ingredients:
- 1 cup onions, diced
- 2 cloves garlic, minced
- ¼ cup flour, or 2 tablespoons cornstarch
- 1 teaspoon salt, plus more to season the potatoes
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Create a velvety base by melting butter in a large skillet over medium-high heat (375°F/190°C). Sauté diced onions until translucent and softened, approximately 4 minutes.
- Add minced garlic and cook for an additional 60 seconds, releasing its aromatic essence.
- Sprinkle all-purpose flour over the onion and garlic mixture, stirring continuously for 1-2 minutes to eliminate raw flour taste and create a roux.
- Gradually whisk in chicken broth, ensuring smooth integration without lumps. Reduce heat to medium-low (300°F/150°C).
- Slowly pour half-and-half (or 50% whole milk and 50% heavy cream), stirring consistently until the mixture reaches a gentle simmer.
- Season the cream sauce with kosher salt, dried thyme, and freshly ground black pepper. Remove from heat and set aside.
- Preheat oven to 350°F (175°C) and prepare a 9 x 13 inches (23 x 33 centimeters) casserole dish with non-stick cooking spray.
- Using a mandoline or sharp knife, slice potatoes uniformly thin, approximately 1/8 inch (3 millimeters) thick.
- Construct the first layer by arranging one-third of potato slices across the bottom of the dish, ensuring minimal overlapping.
- Sprinkle a light layer of salt over potatoes, then generously distribute one-third of the prepared cream sauce.
- Scatter each of shredded cheddar and gruyere cheese over the sauce.
- Repeat layering process two more times, using remaining potatoes, sauce, and reserving final cheese portion for topping.
- Cover the casserole dish with aluminum foil and bake for 45 minutes.
- Remove foil, distribute remaining cheese evenly across the surface, and continue baking for 20-30 minutes until potatoes become tender and top turns golden brown.
- Optional: Activate broiler for 2-3 minutes to achieve a crispy, caramelized cheese crust.
- Allow the potato bake to rest for 15 minutes before serving, enabling sauce to set and flavors to meld.
Notes
- Slice potatoes uniformly using a mandoline for even cooking and professional-looking layers.
- Create a silky sauce by gradually whisking half-and-half to prevent curdling and ensure smooth texture.
- Layer ingredients strategically: potatoes, salt, sauce, and cheese to distribute flavors evenly throughout the dish.
- Cover with foil initially to steam potatoes and prevent excessive browning before final cheese topping.
- Resting the casserole allows sauce to set and makes serving easier without falling apart.
- Choose high-quality cheeses like sharp cheddar and gruyere for rich, complex flavor profile.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg