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
Scale
- 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