Save A rich, decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy, cheesy sauce—perfect for holidays or comforting family dinners.
This classic Southern dish has been a family favorite for years, bringing everyone together around the table.
Ingredients
- Vegetables: 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes peeled and thinly sliced, 1 small yellow onion thinly sliced
- Dairy: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère or Monterey Jack cheese shredded, 4 tbsp (56 g) unsalted butter
- Pantry & Spices: 3 tbsp (24 g) all-purpose flour, 1 tsp garlic powder, 1 tsp salt (plus more to taste), ½ tsp ground black pepper, ¼ tsp smoked paprika, Chopped fresh chives or parsley for garnish (optional)
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Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Melt Butter and Flour:
- In a medium saucepan over medium heat melt the butter. Add the flour and whisk continuously for 1 2 minutes until bubbly but not browned.
- Make Sauce:
- Gradually whisk in the milk and cream. Continue whisking until the mixture thickens about 3 5 minutes.
- Season Sauce:
- Stir in garlic powder salt pepper and paprika. Remove from heat.
- Add Cheese:
- Add 1½ cups cheddar and ½ cup Gruyère cheese. Stir until melted and smooth.
- Layer Potatoes:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top with half the onions.
- Add Cheese Sauce:
- Pour half the cheese sauce over the potatoes and onions. Layer the remaining potatoes and onions on top then cover with the rest of the cheese sauce.
- Top with Cheese:
- Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil and bake for 45 minutes.
- Bake Uncovered:
- Remove the foil and bake an additional 25 30 minutes or until the potatoes are tender and the top is golden and bubbling.
- Rest and Serve:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Save Our family enjoys this recipe during holiday gatherings, making memories as we savor every creamy bite.
Serving Suggestions
Pairs excellently with roast meats or as a vegetarian main with a fresh green salad.
Storage Tips
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat covered in the oven until warmed through.
Variations
Try adding cooked bacon layers or swapping Gruyère for Monterey Jack or mozzarella for different flavors.
Save This rich dish adds warmth and comfort to any meal with its luscious creamy texture.
Recipe FAQ
- → What types of potatoes work best for this dish?
Russet or Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape when baked.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped for Monterey Jack or mozzarella for a milder flavor.
- → How do I ensure the sauce thickens properly?
Whisk butter and flour until bubbly, then gradually add milk and cream, whisking constantly until thickened.
- → Is this dish suitable for vegetarians?
Yes, it contains only dairy and vegetable ingredients, making it vegetarian-friendly.
- → Can this be prepared ahead of time?
Yes, assemble in advance and refrigerate before baking. Bake as instructed when ready to serve.
