A creamy and cheesy potato casserole, perfect for a comforting side dish.
Ingredients:
- 2 pounds russet potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Butter dish: Butter a 9×13 inch baking dish.
- Layer potatoes: Arrange the sliced potatoes in overlapping layers in the prepared baking dish.
- Make sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream until smooth.
- Season: Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine: Pour the sauce over the potatoes, then top with the Gruyère and Parmesan cheese.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
- Serve: Let the gratin rest for a few minutes before serving. Enjoy!
Optional: For a richer flavor, add a splash of nutmeg or a pinch of garlic powder to the sauce. You can also substitute other cheeses like cheddar or fontina for the Gruyère and Parmesan.