Cheesy Potatoes

Name: Cheesy Potatoes (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Yukon Gold Potatoes-peeled and thinly sliced; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 3 cups Whole Milk; 1 cup Heavy Cream; 1 1/2 cups Shredded Cheddar Cheese; 1/2 cup Shredded Gruyere Cheese; 1/4 tsp Nutmeg-ground; Pepper Black; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter; 1/4 cup Parmesan Cheese-grated

⏱1h 15m

👥6

🔥380 cal

Medium

🍽️Holiday

🥗Vegetarian

A richer and more flavorful version of cheesy potatoes, featuring a creamy scalloped base and a blend of cheeses.

2 lbs Yukon Gold Potatoes-peeled and thinly sliced

1/4 cup Butter

1/4 cup All-Purpose Flour

3 cups Whole Milk

1 cup Heavy Cream

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥380 cal

Medium

🍽️Holiday

🥗Vegetarian

A richer and more flavorful version of cheesy potatoes, featuring a creamy scalloped base and a blend of cheeses.

#Side Dish #Potatoes #Cheese #Scalloped Potatoes

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Arrange Potato slices in the prepared baking dish, slightly overlapping.
In a large saucepan, melt Butter from Cream Sauce ingredients over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk and Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Remove from heat and stir in Cheddar Cheese, Gruyere Cheese, Nutmeg, Salt, and Pepper until cheese is melted and sauce is smooth.
Pour the Cream Sauce evenly over the Potato slices.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese from Topping ingredients. Sprinkle over the potatoes.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.

Ingredients

Potatoes
2 lbs 900 g Yukon Gold Potatoes-peeled and thinly sliced
Cream Sauce
1/4 cup 57 g Butter
1/4 cup 30 g All-Purpose Flour
3 cups 710 mL Whole Milk
1 cup 240 mL Heavy Cream
1 1/2 cups 170 g Shredded Cheddar Cheese
1/2 cup 60 g Shredded Gruyere Cheese
1/4 tsp 1.25 mL Nutmeg-ground
Salt To taste
Pepper To taste Black
Topping
1/2 cup 60 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter
1/4 cup 30 g Parmesan Cheese-grated

Equipment

Large pot
9x13 inch baking dish
Large saucepan
Whisk
Mixing bowl

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Arrange Potato slices in the prepared baking dish, slightly overlapping.
In a large saucepan, melt Butter from Cream Sauce ingredients over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk and Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Remove from heat and stir in Cheddar Cheese, Gruyere Cheese, Nutmeg, Salt, and Pepper until cheese is melted and sauce is smooth.
Pour the Cream Sauce evenly over the Potato slices.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese from Topping ingredients. Sprinkle over the potatoes.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 380