Description
These aren’t just any cheesy potatoes — they’re the cheesy potatoes. Thin slices of tender potato layered up with melty cheese, buttery cream sauce, and a golden, bubbling top that’s pure comfort food glory. Whether you’re dressing up a holiday table or just treating Tuesday like it deserves a little glam, this dish is here to bring serious side dish swagger.
Ingredients
2½ pounds Yukon gold or russet potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups heavy cream or whole milk
1 cup shredded sharp cheddar cheese
½ cup shredded Gruyère (or more cheddar if you like)
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (trust—it adds magic)
Optional: extra cheese for topping, breadcrumbs for a little crunch
Instructions
Preheat & Prep
Set your oven to 375°F (190°C). Butter a baking dish like you’re trying to make it feel special (8×8 or 9×13 depending on how thick you want it).Make That Sauce
Melt butter in a saucepan over medium heat. Stir in flour to make a quick roux and cook for a minute. Add garlic, then whisk in the cream/milk, salt, pepper, and nutmeg. Let it simmer until thickened (about 3–4 minutes), then stir in cheese until melted and smooth.Layer Like a Pro
Arrange half the potatoes in the dish, pour over half the sauce, then repeat. Finish with a layer of cheese on top (and breadcrumbs if you’re feelin’ fancy).Bake Until Beautiful
Cover with foil and bake for 40 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden on top. Let rest for 10 minutes before diving in.
Notes
A mandoline makes slicing potatoes super quick and uniform
• Want it extra-rich? Sub part of the milk with sour cream
• Add caramelized onions or crispy bacon between layers for a little wow
• Make ahead and reheat — they taste even better the next day
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~350 per serving