Description
A luxurious, creamy potato dish layered with cheese and baked to perfection, evoking warmth and nostalgia.
Ingredients
Scale
- 4 large Russet potatoes, thinly sliced
- 1 cup sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1 cup heavy cream
- 1 cup milk
- 4 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes thinly, about a quarter-inch thick.
- In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant (about 1 minute).
- Whisk in flour to create a roux, cooking for an additional minute.
- Gradually whisk in cream and milk, stirring constantly until the mixture thickens.
- Remove from heat and add cheese, salt, pepper, and nutmeg. Stir until cheese is melted.
- In a greased baking dish, layer a third of the potatoes, followed by a third of the cheese sauce. Repeat until all potatoes and sauce are used.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown on top.
- Allow the dish to cool for a few minutes before serving.
Notes
Substitutions include Monterey Jack cheese or almond milk for a dairy-free version. Thinly slicing potatoes ensures a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
Keywords: potatoes au gratin, cheesy potatoes, comfort food, side dish, baked potatoes