Description
Layers of thinly sliced potatoes swim in a rich cheddar cream sauce spiced with nutmeg, then bake to a golden, bubbling finish with a crisp Parmesan crust.
Ingredients
- 4 medium potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually add the milk and heavy cream, whisking constantly until smooth.
- Bring the sauce to a simmer, then stir in the shredded cheddar cheese, salt, pepper, and nutmeg until the cheese melts.
- Arrange half of the potato slices in an even layer in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes.
- Add the remaining potato slices and top with the rest of the cheese sauce, then sprinkle with grated Parmesan.
- Bake for 35–45 minutes, or until the potatoes are tender and the top is golden brown.
- Allow to rest for 10 minutes before serving.
Notes
- Ensure potato slices are evenly sliced to promote uniform baking.
- For an extra golden crust, broil for 2–3 minutes at the end of baking.
- Add cooked ham or crispy bacon between layers for a meaty variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.