Save Tender potato slices baked in a creamy, cheesy sauce with a golden, bubbling crust—a comforting classic perfect for family dinners or holiday gatherings.
I first served this dish at a family gathering and everyone loved the rich flavors and golden crust that formed on top.
Ingredients
- Vegetables: 1.5 kg (3.3 lbs) russet or Yukon gold potatoes peeled and thinly sliced, 1 medium yellow onion finely chopped
- Dairy: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) shredded sharp cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 4 tbsp (60 g) unsalted butter
- Pantry: 3 tbsp (25 g) all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg (optional)
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2:
- In a medium saucepan over medium heat melt butter. Add onions and sauté until translucent about 4 minutes.
- Step 3:
- Sprinkle flour over onions and cook for 1 minute stirring constantly.
- Step 4:
- Gradually whisk in milk and cream. Bring to a gentle simmer stirring frequently until thickened (about 3–5 minutes).
- Step 5:
- Stir in salt pepper nutmeg (if using) and half of the cheddar and Parmesan cheeses. Remove from heat once cheese is melted and sauce is smooth.
- Step 6:
- Layer half of the potato slices evenly in the prepared dish. Pour half of the cheese sauce over the potatoes.
- Step 7:
- Repeat with remaining potatoes and sauce. Sprinkle remaining cheddar and Parmesan on top.
- Step 8:
- Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes or until potatoes are tender and top is golden brown and bubbly.
- Step 9:
- Let rest 10 minutes before serving for easier slicing.
Save This dish always brings my family together around the table for laughter and warmth especially during the holidays.
Required Tools
9x13 inch (23x33 cm) baking dish, saucepan, whisk, chefs knife or mandoline, mixing spoon, aluminum foil
Allergen Information
Contains Milk Wheat (gluten from flour) Cheese Individuals with dairy or gluten allergies should use appropriate substitutes and check all labels.
Nutritional Information
Calories 410 Total Fat 23 g Carbohydrates 39 g Protein 12 g per serving
Save Enjoy this creamy cheesy classic that’s sure to be a family favorite for years to come.
Recipe FAQs
- → Which potatoes work best for this dish?
Russet or Yukon gold potatoes are ideal as they hold their shape well and provide a creamy texture when baked.
- → Can I substitute cheeses for different flavors?
Yes, swapping cheddar with Gruyère or fontina adds richer, nutty notes to the creamy sauce.
- → What enhances the sauce's flavor?
Adding a pinch of nutmeg or garlic powder complements the cheese and onion, deepening the savory profile.
- → How can I ensure the potatoes bake evenly?
Slice potatoes thinly and layer them evenly; covering with foil initially locks in moisture for tender results.
- → Is it better to let this dish rest after baking?
Yes, resting for 10 minutes helps the sauce thicken slightly and makes slicing cleaner and easier.