Description

If you’re craving a side dish that’s more than just a side, one that whispers “welcome home” and steals the show, you’ve just found it. Layers of tender potatoes, smothered in velvety cheese sauce, baked until golden and bubbly—this is comfort food at its finest. Whether it’s a holiday feast, a weeknight roast, or breakfast-for-dinner, this dish delivers every single time.

Ingredients

Scale

Potatoes & Base

2 lbs Yukon Gold or Russet potatoes
2 tbsp unsalted butter
2 tbsp all-purpose flour

Creamy Sauce

1 ½ cups whole milk
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ cup shredded Gruyère or Parmesan cheese (optional but recommended)
1 tsp garlic powder
Salt and black pepper to taste

Optional Toppings / Garnish

Fresh thyme or parsley, chopped

Tips & Swaps:

Yukon Gold: creamy, buttery, thin-skinned—no need to peel.
Russet: classic starchy option; peel for best results.
Cheese: shred from a block for smooth, melty results; pre-shredded can get grainy.
Herbs: fresh thyme or parsley adds a bright, herbal pop.

Instructions

1. Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Peel (if using Russets) and thinly slice potatoes (1/8-inch thick). Keep in cold water to prevent browning, then pat dry before layering.

2. Make the Roux (Flavor Base)

In a medium saucepan, melt butter over medium heat.
Add flour and whisk for 1–2 minutes until toasty and fragrant.

3. Create the Creamy Sauce (Béchamel)

Slowly whisk in milk and cream, stirring constantly.
Bring to a gentle simmer until thickened, about 3–4 minutes.

4. Add Cheese (Mornay Sauce)

Reduce heat to low. Stir in garlic powder, salt, pepper, and shredded cheeses gradually, letting each handful melt completely.
Taste and adjust seasoning as needed.

5. Assemble the Gratin

Layer half of the potato slices in the dish.
Pour half of the cheese sauce over potatoes, spreading to cover.
Repeat with remaining potatoes and sauce.
Tap dish gently to settle layers.

6. Bake

Cover with foil and bake for 45 minutes.
Remove foil and bake 20–25 minutes more, until top is golden and bubbly.

7. Rest & Serve

Let rest 10 minutes before slicing.
Garnish with fresh herbs if desired.
Serve family-style or plated with your favorite main dish.

Notes

Thin potato slices (1/8-inch) = tender perfection.
Covering with foil for the first bake creates a steamy, soft interior.
Don’t stress over perfect layering—generosity and cheese are key!