Description
A creamy and savory dish that transforms simple potatoes into a comforting favorite, perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled or unpeeled, sliced thin (Russet or Yukon Gold potatoes are recommended.)
- 4 tablespoons butter (For flavor and for the roux.)
- 2 cloves garlic, minced (For a savory base.)
- 1 medium shallot, minced (Can substitute with a small onion.)
- 1/4 cup flour (To thicken the sauce.)
- 2 cups heavy cream (For silky texture.)
- 1 cup whole milk (To balance the richness.)
- 1 cup cheese, mixed (e.g., Gruyère, sharp cheddar, Parmesan) (Shred your own cheese for the best melt.)
- 1 teaspoon salt (Essential for flavor.)
- 1/2 teaspoon black pepper (For seasoning.)
- 1/4 teaspoon thyme or nutmeg (Optional, for extra flavor.)
Instructions
Preparation
- Heat oven to 375°F (190°C) and butter a deep 9×13 casserole dish.
- Slice potatoes thinly and set aside.
Making the Sauce
- In a saucepan, melt butter over medium heat, then cook garlic and shallots until soft.
- Stir in flour and cook for about a minute until slightly browned.
- Slowly whisk in warmed milk and cream until the mixture lightly coats a spoon.
- Add salt, pepper, and stir in cheese until melted.
Layering and Baking
- Layer potatoes in the prepared casserole dish, pouring sauce over and sprinkling extra cheese in between layers.
- Cover the dish with foil and bake for 50 minutes. Remove foil for the last 10-30 minutes to brown the top.
Resting
- Let the casserole rest for 15-20 minutes before serving to allow the sauce to thicken.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can be reheated in the oven or microwave. For variations, consider adding cooked bacon or diced ham for a heartier dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course, Side Dish
- Cuisine: American, Comfort Food