Cheesy Potatoes (Printable Version)
Garlicky potatoes smothered with cheddar. A delicious choice for any table!
# Ingredients:
→ Potatoes
01 -
2 lbs Yukon Gold Potatoes, peeled and sliced into thin rounds (1/8 inch thick)
02 -
2 lbs Russet Potatoes, peeled and cut into thin rounds (1/8 inch thick)
→ Vegetables
03 -
1 medium sweet onion, sliced thinly
→ Butter and Seasonings
04 -
1 teaspoon sea salt
05 -
4 cloves of garlic, finely chopped
06 -
1/4 cup unsalted butter
07 -
1/4 teaspoon paprika (smoked)
08 -
1/2 tablespoon dried parsley flakes
09 -
1/4 teaspoon onion powder
10 -
1/2 teaspoon freshly cracked black pepper
→ Flour and Broth
11 -
1 cup chicken broth (low-sodium)
12 -
1/4 cup plain, all-purpose flour
→ Dairy
13 -
1 cup white cheddar cheese, freshly shredded (save 1/4 cup for the top)
14 -
2 cups whole or 2% milk
15 -
2 cups sharp cheddar cheese, freshly shredded (reserve 1/2 cup for topping)
# Steps:
01 -
Set your oven to 400°F (200°C) to preheat. Spray a 9x13 baking dish with nonstick spray or lightly coat it with olive oil.
02 -
On medium-low heat, melt the butter in a large pan. Add the garlic, stirring constantly for a minute. Sprinkle the flour in and whisk for 3–4 minutes, keeping it moving. Stir in onion powder, smoked paprika, salt, dried parsley, and black pepper. Slowly alternate between adding the milk and broth, whisking all the while. Keep going until the sauce is smooth and let it simmer softly for 5 minutes. Lower the heat and mix in 1/2 cup sharp cheddar and 3/4 cup white cheddar until fully melted. Keep the sauce warm—you’ll need it for layering.
03 -
Spread half of the onion and potato slices evenly along the bottom of your dish. Pour half of the melted cheese sauce on top. Add the rest of the onions and potatoes, and finish with the remaining cheese sauce. Sprinkle the reserved grated cheeses over the top evenly.
04 -
Cover the dish with foil and bake for 30 minutes. Then take the foil off and give it another 30 minutes in the oven uncovered, baking until bubbly and golden at the top. Let it cool briefly before serving warm.
# Notes:
01 -
Keep potato slices thin (1/8 to 1/4 inch) so they cook evenly.
02 -
Don’t let the sauce boil—just simmer gently for the best texture.
03 -
Freshly grate your cheese for a richer and smoother melt.