Description
A rich and creamy dish of layers of tender potatoes enveloped in a luscious cheese sauce, perfect for family gatherings and comfort meals.
Ingredients
- 4 medium Yukon Gold Potatoes (peeled if desired)
- 2 cups Mozzarella Cheese (substitute with provolone if desired)
- 1 cup Cheddar Cheese (or Gruyere for a nutty flavor)
- 1 cup Cream (or half-and-half for a lighter option)
- 1 cup Milk (or non-dairy milk for a vegan option)
- 4 Tbsp Butter (or olive oil for non-dairy)
- 1/4 cup Flour (gluten-free flour works here)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper, to taste
- 1/4 cup Parsley or Dill (freshly chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the potatoes into thin rounds, about 1/8 inch thick.
- In a saucepan, melt the butter over medium heat, then whisk in the flour to form a paste. Cook for about a minute.
- Gradually whisk in the cream and milk, stirring constantly until the mixture thickens.
- Remove from heat and stir in the majority of the mozzarella and cheddar until melted. Season with onion powder, garlic powder, salt, and pepper.
- In a greased baking dish, layer half the potatoes, followed by half the cheese sauce. Repeat this layer with the remaining potatoes and sauce.
- Top with any leftover cheese and cover with foil. Bake for 45 minutes, remove the foil, and bake for an additional 15-20 minutes, until golden and bubbly.
- Allow the dish to cool slightly, then sprinkle with fresh herbs.
Notes
Mix and match ingredients based on preferences or dietary needs. Serve as a decadent side or main dish.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American