Description
This Creamy Cheesy Potato Bake is a sumptuous dish that features layers of silky, thinly-sliced Yukon Gold potatoes, a rich creamy sauce, and a delightful combination of cheddar and gruyere cheese. Perfect as a comforting side dish for various meals, it balances creamy textures with a touch of fresh thyme, providing a heartwarming experience in every bite.
Ingredients
- ¼ cup butter
- 1 cup onions, diced
- 2 cloves garlic, minced
- ¼ cup flour, or 2 tablespoons cornstarch
- 1 cup chicken broth, or vegetable broth
- 2 cups half-and-half, or whole milk
- 1 teaspoon salt, plus more to season the potatoes
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 3 pounds Yukon Gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Step-by-step Directions
1. Make the Creamy Sauce
Melt butter in a large skillet over medium-high heat, add onions and cook for 4 minutes. Add garlic and cook for another minute. Stir in the flour, cook for 1-2 minutes, then whisk in the chicken broth. Reduce heat to medium-low, add the half-and-half gradually, and stir until the mixture boils gently. Add salt, thyme, and pepper, then set aside.
2. Prepare the Potatoes
Preheat the oven to 350°F. Thinly slice the potatoes with a mandoline for consistent thickness. Grease a 9″ x 13″ casserole dish, lay down a third of the potatoes, season with salt, cover with a third of the sauce, and sprinkle ½ cup of both cheddar and gruyere cheese.
3. Assemble the Layers
Repeat layering two more times with potatoes, salt, and cream sauce, using the remaining potatoes and sauce. Ending with a layer of sauce. Reserve the last of the cheeses.
4. Bake
Cover with foil and bake for 45 minutes. Uncover, apply the remaining cheese, and bake for 20-30 minutes more, or until golden and bubbly. Broil for 2-3 minutes to brown the cheese, then let rest for 15 minutes before serving.
Servings and Preparation/Cooking Time
Serves 8-10 as a side dish. Preparation time is approximately 20 minutes and cooking time is about 65-75 minutes plus additional resting time.
Tips for Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven at 350°F until hot and bubbly, or microwave portions for 2-3 minutes.
- For longer storage, freeze the baked casserole for up to three months. Thaw in the refrigerator overnight before reheating.
Conclusion
This Creamy Cheesy Potato Bake recipe is more than just comfort food. It’s a versatile side that pairs well with both simple family dinners and festive holiday gatherings, embodying a warm blend of flavors that satisfy cheese and potato lovers alike!
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Creamy Cheesy Potato Bake
- Total Time: Approximately 85-95 minutes
- Yield: Serves 8-10 as a side dish 1x
Description
This Creamy Cheesy Potato Bake is a sumptuous dish that features layers of silky, thinly-sliced Yukon Gold potatoes, a rich creamy sauce, and a delightful combination of cheddar and gruyere cheese. Perfect as a comforting side dish for various meals, it balances creamy textures with a touch of fresh thyme, providing a heartwarming experience in every bite.
Ingredients
- ¼ cup butter
- 1 cup onions, diced
- 2 cloves garlic, minced
- ¼ cup flour, or 2 tablespoons cornstarch
- 1 cup chicken broth, or vegetable broth
- 2 cups half-and-half, or whole milk
- 1 teaspoon salt, plus more to season the potatoes
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 3 pounds Yukon Gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Instructions
- Make the Creamy Sauce Melt butter in a large skillet over medium-high heat, add onions and cook for 4 minutes. Add garlic and cook for another minute. Stir in the flour, cook for 1-2 minutes, then whisk in the chicken broth. Reduce heat to medium-low, add the half-and-half gradually, and stir until the mixture boils gently. Add salt, thyme, and pepper, then set aside.
- Prepare the Potatoes Preheat the oven to 350°F. Thinly slice the potatoes with a mandoline for consistent thickness. Grease a 9″ x 13″ casserole dish, lay down a third of the potatoes, season with salt, cover with a third of the sauce, and sprinkle ½ cup of both cheddar and gruyere cheese.
- Assemble the Layers Repeat layering two more times with potatoes, salt, and cream sauce, using the remaining potatoes and sauce. Ending with a layer of sauce. Reserve the last of the cheeses.
- Bake Cover with foil and bake for 45 minutes. Uncover, apply the remaining cheese, and bake for 20-30 minutes more, or until golden and bubbly. Broil for 2-3 minutes to brown the cheese, then let rest for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes
Nutrition
- Calories: Calories per serving not specified