Ingredients
- Russet or Yukon Gold Potatoes: 2-3 per person, thinly sliced
- Sharp Cheddar Cheese: 2 cups, freshly shredded
- Heavy Cream: 2 cups
- Butter: 4 tablespoons
- Salt: to taste
- Pepper: to taste
- Nutmeg: a pinch
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the potatoes evenly and layer them in a buttered baking dish.
- In a saucepan, melt butter and sauté onions (if using) for a minute.
- Stir in flour and cook for 1-2 minutes, then slowly add heavy cream or milk, whisking until thickened.
- Add cheese, salt, pepper, and nutmeg, stirring until melted.
- Pour the cheese sauce over the layered potatoes and top with extra cheese.
- Bake until bubbly and golden, about 45 minutes. Allow to rest for 10 minutes before serving.
Notes
Hand-shred your cheese for a better melt and taste the cream sauce before pouring it over the potatoes. Cover with foil during the first half of baking for even cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg