Description
A rich and creamy baked potato dish layered with Gruyère and cheddar cheese, perfect for holidays or comforting family dinners.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups grated Gruyère cheese (reserve 1/2 cup for topping)
- 1 1/2 cups grated cheddar cheese (reserve 1/2 cup for topping)
- 1 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with butter or nonstick spray.
- Peel and slice potatoes thinly using a mandoline or sharp knife.
- Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant.
- Whisk in flour to make a roux. Gradually add milk and cream, whisking until sauce thickens.
- Stir in Gruyère and cheddar (reserving some for topping), onion powder, nutmeg, salt, and pepper.
- Layer half the potatoes in the baking dish, pour half the cheese sauce over them.
- Repeat with remaining potatoes and sauce. Top with reserved cheese.
- Cover with foil and bake for 45 minutes. Uncover and bake an additional 20–25 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
- Add cooked bacon or ham between layers for extra protein.
- Use alternative cheeses like Parmesan or Fontina for flavor variation.
- Infuse the cream with fresh thyme or rosemary for a herby taste.
- Substitute half the potatoes with sweet potatoes for a colorful twist.
- Prep Time: 20 minutes
- Cook Time: 65-70 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg