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Our family has handed down these cheesy layered potatoes through many holiday seasons. The soft potato pieces sink into the rich, creamy mix dotted with fresh thyme and tangy cheddar – it's truly a comforting dish. Whenever I cook this, it brings back tons of warm memories from family get-togethers and dinners we've shared.
What You'll Need for This Dish
- 3 pounds Yukon Gold potatoes: Pick evenly sized medium potatoes and cut them 1/8-inch thick with a mandoline for even cooking.
- 1/2 cup butter: Use unsalted, split between the sauce and greasing the dish.
- 1/3 cup all-purpose flour: This makes your sauce smooth and silky.
- 2 cups vegetable broth: Go for low sodium so you can adjust the salt yourself.
- 2 cups whole milk: Take it out early so it's not cold when you use it.
- 4 cloves garlic: Chop them super small to give the sauce more flavor.
- 1 large onion: Cut into slim rings for sweet, brown layers.
- 2 tablespoons fresh thyme leaves: You can swap in 2 teaspoons dried thyme instead.
- 3 cups sharp cheddar: Grate it yourself and scatter between the layers.
- 2 teaspoons kosher salt: Plus a bit more to sprinkle on each layer.
- 1 teaspoon black pepper: Grind it fresh if you can.
Easy Cooking Method
- Get Your Potatoes Ready
- Take the skins off and slice the potatoes exactly 1/8-inch thick with a mandoline so they cook the same. Soak them in cold water to stop browning. Make sure they're totally dry before you use them.
- Mix Up Your Sauce
- Put 1/4 cup butter in a big pot over medium heat until melted. Stir in flour and cook for 2 minutes till it looks golden. Slowly pour in warm milk and broth, keep stirring until it gets thick, around 5-7 minutes. Throw in your minced garlic, thyme, salt and pepper.
- Build Your Dish
- Grease a 9x13 pan with butter. Put down half your potato slices so they slightly overlap, then add half your onion slices. Pour half the sauce on top and sprinkle with 1 1/2 cups cheese. Do the same layers again, finishing with cheese on top.
- Cook It Through
- Cover the dish tightly with foil and bake at 400°F for exactly 30 minutes. Take the foil off and keep baking another 35-40 minutes until it's nice and golden on top and the potatoes feel soft when you poke them.
- Cool Before Eating
- Let it sit for 20 minutes so the sauce gets thicker and the flavors mix better. You can add some fresh thyme on top if you want.
Prep Now, Eat Later Tips
- You can put the whole dish together, wrap it tight with foil and keep it in the fridge for up to 48 hours before cooking.
- When you're ready to cook, let it sit out for 30 minutes first.
- Any leftovers will stay good in a sealed container in the fridge for up to 4 days.
- To warm it up again, cover with foil and heat in a 350°F oven for about 30 minutes until hot.
- For just one serving, pop it in the microwave for 2-3 minutes, stir halfway through.
Foods That Go Well With It
These cheesy potatoes taste amazing with holiday foods like ham with glaze or turkey from the oven. For regular dinners, try them with chicken off the grill or a beef roast. Add some fresh green salads or cooked veggies on the side to balance the richness. This creamy side works great for fancy dinners or just casual family meals, making it super flexible.
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Common Questions
- → What makes Yukon Golds a good pick?
These potatoes are creamy yet keep their shape while cooking. Plus, they’ve got a natural buttery taste that works perfectly here.
- → Why let it sit before serving?
Resting for 20 minutes allows the sauce to thicken up and lets the flavors marry. It also makes slicing and serving easier.
- → Can I prepare slices ahead of time?
Definitely. Store the pre-sliced potatoes in some cold water for up to a day. Just drain and dry before layering them.
- → Why bake covered at first?
It helps steam the potatoes to soften them up. Removing the cover later lets the cheese melt and turn golden brown.
- → Can I try different cheeses?
Sure, use whatever melts well. Gruyère, Fontina, or even a blend adds new flavors and keeps things interesting.