Description
A creamy and cheesy potato bake that is perfect as a side dish for any meal.
Ingredients
Scale
- 3 pounds potatoes (I use Russet)
- 3 tablespoons butter
- ½ medium white onion diced
- 4 cloves garlic
- 1 tablespoon all-purpose flour
- 3 cups heavy whipping cream (or half n half)
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 ½ cups Gruyere or freshly grated cheddar cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 425 degrees.
- Spray a 9×13 baking dish with cooking spray.
- In a medium-sized saucepan, melt butter over medium heat, add onions and garlic, and sauté for 2-3 minutes.
- Add flour and whisk for 30 seconds to let the flour cook a bit.
- Reduce heat to low and pour in the cream, salt, pepper, and thyme, whisk and let come to a simmer.
- Keep whisking it so it doesn’t scorch. After 3-4 minutes the sauce should thicken nicely.
- Turn off the heat and set it aside.
- Peel potatoes and using a sharp knife or mandoline slicer, cut potatoes about 1/8 inches thick.
- Place a layer of potatoes in a prepared baking dish, followed by 1/3 of the sauce and 1/3 of the cheese.
- Repeat but don’t add the last layer of cheese. Cover with aluminum foil.
- Bake for 1 hour.
- Remove foil and add the rest of the cheese.
- Bake an additional 15-20 minutes or until golden and bubbly.
- Remove from the oven and let sit for 10 minutes.
- Add more salt and pepper to taste and garnish with fresh parsley.
Notes
- *See note about cheese options.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg