Save to Pinterest A rich decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy cheesy sauce—perfect for holidays or comforting family dinners.
This recipe has been a family favorite for years bringing warmth and comfort to every meal.
Ingredients
- Vegetables: 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes peeled and thinly sliced 1 small yellow onion thinly sliced
- Dairy: 2 cups (480 ml) whole milk 1 cup (240 ml) heavy cream 2 cups (200 g) sharp cheddar cheese shredded 1 cup (90 g) Gruyère or Monterey Jack cheese shredded 4 tbsp (56 g) unsalted butter
- Pantry & Spices: 3 tbsp (24 g) all-purpose flour 1 tsp garlic powder 1 tsp salt (plus more to taste) ½ tsp ground black pepper ¼ tsp smoked paprika Chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Make Roux:
- In a medium saucepan over medium heat melt the butter. Add the flour and whisk continuously for 1–2 minutes until bubbly but not browned.
- Add Milk & Cream:
- Gradually whisk in the milk and cream. Continue whisking until the mixture thickens about 3–5 minutes.
- Season Sauce:
- Stir in garlic powder salt pepper and paprika. Remove from heat.
- Add Cheese:
- Add 1½ cups cheddar and ½ cup Gruyère cheese. Stir until melted and smooth.
- Layer Potatoes:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top with half the onions.
- Add Sauce:
- Pour half the cheese sauce over the potatoes and onions. Layer the remaining potatoes and onions on top then cover with the rest of the cheese sauce.
- Top with Cheese:
- Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil and bake for 45 minutes.
- Bake Uncovered:
- Remove the foil and bake an additional 25–30 minutes or until the potatoes are tender and the top is golden and bubbling.
- Rest & Serve:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Save to Pinterest Making this together has always been a joyful family moment sharing stories and laughter in the kitchen.
Required Tools
9x13-inch (23x33 cm) baking dish Saucepan Whisk Chefs knife Mandoline slicer (optional for even potato slices) Aluminum foil
Allergen Information
Contains Milk Cheese Butter Dairy Wheat Gluten in flour For gluten-free substitute flour with a gluten-free all-purpose blend Always check cheese labels for potential allergens
Nutritional Information
Calories 350 Total Fat 22 g Carbohydrates 27 g Protein 10 g per serving
Save to Pinterest This recipe is sure to become a staple in your meal rotation—rich comforting and loved by all ages.
Common Recipe Questions
- → What type of potatoes work best?
Russet or Yukon Gold potatoes are ideal for their texture and ability to absorb the creamy sauce while maintaining tenderness.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped for Monterey Jack or mozzarella for a different but still creamy flavor profile.
- → How can I make this dish gluten-free?
Replace all-purpose flour with a gluten-free all-purpose blend to maintain the sauce's thickness without gluten.
- → What enhances the flavor of this dish?
Adding a pinch of cayenne or layering cooked bacon between potato slices adds depth and a slight smoky kick.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to 3 days. Reheat gently covered to maintain moisture and creaminess.