Description
A comforting and velvety potato casserole with buttery layers, perfect for any occasion.
Ingredients
For the potatoes
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced (Aim for 1/8 inch thickness.)
For the sauce
- 2 cups heavy cream (For richness.)
- 1 cup whole milk (To balance the sauce.)
- 4 tablespoons butter (For richness.)
- 2 cloves garlic, minced (Adds flavor.)
- 1 medium onion, finely grated (Adds flavor.)
- 1 teaspoon salt (To taste.)
- 1/2 teaspoon black pepper (To taste.)
- 1/4 teaspoon nutmeg (A pinch for flavor.)
- 1 tablespoon flour or cornstarch (To stabilize the sauce.)
- 1 cup grated cheese (Optional for a cheesy variation.)
- 1 tablespoon fresh thyme or parsley (Optional for garnish.)
Instructions
Preparation
- Preheat the oven to 350°F. Butter a 9 by 13 inch baking dish.
- Pat the sliced potatoes dry to help the sauce cling properly.
Making the Cream Sauce
- In a saucepan, melt butter over low heat. Add onion and garlic, cooking until soft but not browned.
- Stir in flour or cornstarch and slowly whisk in milk and cream.
- Season with salt, pepper, and nutmeg, then simmer on low for 3 to 5 minutes until lightly thickened.
- Taste and adjust seasoning as needed.
Layering and Baking
- Arrange one-third of the potatoes in the prepared baking dish, overlapping slightly.
- Season lightly with salt and pepper, and ladle sauce over to cover thinly.
- Repeat with the remaining potatoes and sauce for two more layers.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 20-30 minutes until golden and fork-tender.
- Let rest for 10-15 minutes before slicing to allow the sauce to settle.
Notes
For best results, slice potatoes uniformly and allow the dish to rest after baking. Add cheese between layers for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American