Description
A comforting and creamy potato casserole layered with rich cheddar cheese sauce, baked to golden perfection—ideal for holiday gatherings or cozy family dinners.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 1/2 cups shredded cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Peel and thinly slice potatoes using a mandoline or sharp knife.
- In a saucepan, melt butter over medium heat. Add minced garlic and chopped onion; sauté until softened.
- Stir in flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in milk and cream, stirring until thickened.
- Season with salt, pepper, and paprika. Stir in half of the shredded cheddar until melted and smooth.
- Layer half of the potatoes in the baking dish and pour half of the cheese sauce over them.
- Repeat with remaining potatoes and top with remaining cheese sauce.
- Sprinkle remaining cheddar cheese evenly on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for 20-25 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Add bacon bits or diced ham for extra heartiness.
- Mix in Gruyère or mozzarella for deeper flavor.
- Sprinkle with breadcrumbs for a crispy top.
- Use sweet potatoes for variation.
- Enhance with herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg