Baked Cheesy Potatoes
A comforting winter classic made with thinly sliced potatoes baked in a rich, creamy cheese sauce and topped with a golden, bubbly cheese crust. Simple, cozy, and guaranteed crowd-pleasing comfort food.
Equipment
- saucepan
- 9×13 baking dish
- whisk
- chef’s knife or mandolin
- aluminum foil
Ingredients
- 3 lbs Russet or Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 3 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups milk or half-and-half
- 1 cup broth (chicken or vegetable)
- 2 cups shredded cheddar cheese, divided
- salt and pepper, to taste
- paprika or cayenne, a pinch
Instructions
- Peel potatoes and slice very thinly and evenly. Place slices in cold water to prevent browning.
- Melt butter over medium heat and sauté diced onion for 5 minutes. Add garlic and cook 1 minute. Whisk in flour and cook 1 minute until thick.
- Whisk in milk and broth slowly. Simmer until slightly thickened, stirring constantly, then remove from heat.
- Stir in half of the shredded cheese along with salt, pepper, and paprika/cayenne. Mix until fully melted.
- Preheat oven to 375°F. Grease a 9×13 dish. Layer half the potatoes and pour half the sauce over them. Repeat with remaining potatoes and sauce.
- Top with remaining cheese. Cover tightly with foil and bake 45 minutes.
- Remove foil and bake 15–20 minutes until golden and bubbling. Rest 10 minutes before serving.
Notes
Slice potatoes evenly (1/8 inch thick) for perfect tenderness. Covering the dish during the first part of baking ensures the potatoes soften before the cheese browns.