Description
Layers of thinly sliced potatoes baked in a garlicky cheese sauce and topped with golden, bubbling cheese. This rich and comforting side dish is a classic favorite for any occasion.
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, sliced ⅛-inch
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4 tbsp butter
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¼ cup flour
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2 cups whole milk or half-and-half
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1½ cups sharp cheddar, shredded
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1 cup Gruyère, shredded
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½ cup additional cheese for topping
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1 garlic clove, minced
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1 tsp salt
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½ tsp black pepper
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¼ tsp ground nutmeg
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Butter or spray for greasing
Instructions
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Preheat oven to 375°F. Grease a 9×13 baking dish.
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Slice potatoes and set in cold water.
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Melt butter in saucepan. Add flour and cook 1–2 minutes.
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Whisk in milk. Simmer until thickened.
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Stir in cheeses, garlic, salt, pepper, and nutmeg.
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Layer half the potatoes in dish. Add half the sauce. Repeat.
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Top with extra cheese. Cover with foil.
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Bake 40 minutes covered, then 25–30 minutes uncovered.
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Broil for 2–3 minutes if desired. Rest 10–15 minutes before serving.
Notes
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Substitute part cream for extra richness.
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Gluten-free? Use cornstarch instead of flour.
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Reheats well for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes