Description
Comfort classics like this cheesy potato bake deliver pure kitchen magic from simple ingredients. Crisp golden edges and rich Wisconsin cheddar make this hearty side dish something you’ll crave at every family gathering.
Ingredients
Scale
- 3 lbs (1.36 kg) Yukon Gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
- 1 cup onions, diced
- ¼ cup butter
- 2 cups half-and-half or whole milk
- 1 cup chicken broth or vegetable broth
- 2 cloves garlic, minced
- ¼ cup flour or 2 tbsps cornstarch
- 1 tsp salt, plus more to season the potatoes
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
- Sauté Foundation: In a large skillet over medium-high heat (375°F/190°C), melt butter and cook onions until translucent. Add garlic and sauté briefly to release its aromatic qualities.
- Create Roux: Dust flour over the onion-garlic mixture, stirring continuously to eliminate raw flour taste and develop a smooth base.
- Develop Cream Sauce: Gradually whisk in chicken broth and half-and-half, maintaining consistent stirring. Incorporate dried thyme, kosher salt, and black pepper. Reduce heat to medium-low (300°F/150°C) and simmer until sauce thickens.
- Prepare Baking Vessel: Preheat oven to 350°F (175°C) and coat a 9 x 13 inches casserole dish with non-stick spray. Slice potatoes uniformly thin using a mandoline or sharp knife.
- Layer Construction: Alternately stack potato slices, cream sauce, and cheese (cheddar and gruyere) in three sequential layers. Ensure minimal potato overlapping and even sauce distribution.
- Initial Baking Phase: Cover dish with aluminum foil and bake for 45 minutes, allowing potatoes to soften and flavors to meld.
- Final Transformation: Remove foil, sprinkle remaining cheese across the surface. Continue baking 20-30 minutes until potatoes become tender and top achieves a golden-brown complexion.
- Optional Finishing Touch: Activate broiler for 2-3 minutes to create a crispy, caramelized cheese crust.
- Resting Period: Let potato bake rest 15 minutes before serving, allowing sauce to set and flavors to harmonize.
Notes
- Slice Potatoes Precisely: Use a mandoline or sharp knife to cut potatoes uniformly thin, ensuring even cooking and consistent texture throughout the dish.
- Build Layers Carefully: Arrange potato slices with minimal overlap to create a compact, well-structured casserole that allows sauce and cheese to penetrate every layer.
- Control Sauce Consistency: Whisk continuously while adding broth and cream to prevent lumps and achieve a smooth, velvety base that coats potatoes perfectly.
- Rest Before Serving: Let the potato bake sit for 15 minutes after baking, allowing sauce to thicken and flavors to develop, resulting in a more cohesive and delicious final dish.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 386
- Sugar: 2 g
- Sodium: 455 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg