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cheesy potatoes-1

Cheesy Potatoes

Cheesy potatoes are the ultimate comfort food, with tender potato slices layered in creamy, cheesy sauce and baked until golden and bubbling. This dish makes a perfect side for family dinners, potlucks, or holiday feasts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 persons
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg Russet potatoes About 6 medium potatoes.
  • 300 g sharp cheddar cheese, shredded About 3 cups.
  • 100 g Gruyere cheese, shredded About 1 cup.
  • 480 ml whole milk 2 cups.
  • 120 ml heavy cream 1/2 cup.
  • 60 g unsalted butter 1/4 cup.
  • 30 g all-purpose flour 1/4 cup.
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons fresh chives or parsley, chopped (optional)

Equipment

  • 1 9x13 inch baking dish
  • 1 Large mixing bowl
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Spoon or spatula
  • 1 Sharp knife
  • 1 Cutting board
  • 1 set Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (400°F). Grease a 9x13 inch baking dish with butter or nonstick spray.
  2. Peel the potatoes and slice them thinly (about 3 mm or 1/8 inch thick) using a sharp knife or mandoline.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in the flour and cook for 2 minutes, stirring constantly, to make a roux.
  5. Gradually pour in the milk and cream, whisking constantly to avoid lumps. Simmer until the sauce thickens, about 3-4 minutes.
  6. Remove from heat and stir in 2 cups of cheddar cheese and all the Gruyere until melted and smooth. Season the sauce with salt, pepper, and paprika.
  7. Arrange half of the potato slices in the bottom of the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  8. Layer the remaining potatoes on top, and pour over the rest of the cheese sauce.
  9. Sprinkle the remaining 1 cup of cheddar cheese evenly on top.
  10. Cover the dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
  12. Let stand for 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.

Notes

For extra flavor, add cooked bacon bits or diced ham between the potato layers.
You can substitute Gruyere with Swiss or Monterey Jack cheese if needed.
The dish can be assembled up to one day ahead and baked just before serving.