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.
I first shared this recipe at a holiday dinner and it quickly became a family favorite everyone looks forward to.
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
- Melt 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 & Onions:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish Top with half the onions
- Add Sauce & Repeat Layers:
- 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 & Garnish:
- Let rest for 10 minutes before garnishing with chives or parsley and serving
Save to Pinterest This dish brings our family together every holiday It's comfort food at its best.
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
Save to Pinterest This recipe is a guaranteed crowd-pleaser for any occasion Enjoy the creamy cheesy goodness with your loved ones.
Recipe FAQs
- → What type of potatoes work best for this dish?
Russet or Yukon Gold potatoes are ideal as they hold their shape well and absorb the creamy sauce perfectly when sliced thinly.
- → Can I substitute the cheese used in the sauce?
Yes, Gruyère can be swapped with Monterey Jack or mozzarella, though these changes will slightly alter the final flavor and texture.
- → How can I make the sauce thicker without flour?
Use a gluten-free flour blend or a cornstarch slurry to thicken the milk and cream mixture while keeping the sauce smooth and rich.
- → What herbs complement this creamy potato dish?
Fresh chives or parsley add a bright herbal note that balances the richness and adds color when sprinkled on top after baking.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it in advance and refrigerate before baking. Allow extra baking time if baking from cold.
- → What variations can enhance the flavor?
Adding a pinch of cayenne or layering cooked bacon between potatoes gives a smoky, spicy kick to the creamy casserole.