Ingredients
Scale
- 4 large Yukon Gold or Russet potatoes
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded (optional)
- 2 cups milk (or cream)
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- Rinse the sliced potatoes under cold water.
- In a saucepan, melt butter over medium heat; whisk in flour, then gradually stir in milk until thickened.
- Add garlic powder, paprika, salt, and pepper to the sauce.
- Layer half the sliced potatoes in a greased baking dish.
- Pour half the cheese sauce over the potatoes, then half the shredded cheeses.
- Add another layer of potatoes, followed by the remaining cheese sauce, and top with the remaining cheese.
- Bake uncovered for 45-60 minutes until golden brown and bubbly.
- Let it rest for 10 minutes before serving.
Notes
For extra crispy top, bake uncovered for the last 15 minutes. Feel free to mix and match cheeses based on preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg