Description
These Cheesy Potatoes are made with thinly sliced Yukon Gold potatoes layered in a rich homemade cheese sauce and baked until tender with a golden, bubbly cheese topping. This creamy potato casserole is an easy side dish that’s perfect for holidays, Sunday dinners, potlucks, or any family meal.
Ingredients
Scale
- 2½ pounds Yukon Gold potatoes, thinly sliced (about ⅛ inch thick)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Peel the potatoes if desired and slice them into ⅛-inch thick rounds.
- Melt the butter in a saucepan over medium heat and cook the garlic for about 30 seconds.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream until smooth.
- Simmer for 3–5 minutes until the sauce begins to thicken.
- Remove from the heat and stir in the cheddar, Gruyère, onion powder, smoked paprika, salt, and black pepper until smooth.
- Layer one-third of the sliced potatoes in the baking dish, then spoon one-third of the cheese sauce over them.
- Repeat the layers two more times, finishing with the remaining cheese sauce.
- Sprinkle the Parmesan cheese evenly over the top.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 20–25 minutes, or until the potatoes are fork-tender and the top is golden brown.
- Let the casserole rest for 10 minutes, garnish with parsley, and serve warm.
Notes
- Yukon Gold potatoes provide the creamiest texture, but Russet potatoes also work well.
- Slice the potatoes evenly so they cook at the same rate.
- Freshly shredded cheese melts much more smoothly than pre-shredded cheese.
- Covering the casserole during the first part of baking helps the potatoes become tender before the cheese browns.
- Prepare the casserole up to 24 hours ahead and refrigerate until ready to bake.
- Leftovers reheat well and make an excellent side dish the next day.
Nutrition
- Serving Size: 8 servings
- Calories: 390 per serving
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg