Cheesy Potatoes with a Golden Bubbly Crust Recipe

Introduction

These cheesy potatoes with a golden bubbly crust are the perfect comfort food for any occasion. Thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce create a rich and satisfying dish that feeds a crowd.

Ingredients

• 5 lbs Yukon Gold Potatoes (2.25kg, thinly sliced)
• 3 cups Sharp Cheddar Cheese (340g, shredded)
• 2 cups Monterey Jack Cheese (225g, shredded)
• 2 cups Heavy Cream (480ml)
• 2 cups Whole Milk (480ml)
• 4 tbsp Unsalted Butter (56g)
• 4 tbsp All-Purpose Flour (56g)
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika (for garnish)
• 1 tsp Dried Parsley Flakes (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch white ceramic casserole dish with butter to prevent sticking.
2. Step 2: Peel and slice the Yukon Gold potatoes into 1/8-inch (3mm) rounds. Rinse them in cold water to remove excess starch and pat completely dry with a clean towel.
3. Step 3: To make the cream sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
4. Step 4: Slowly add the milk and heavy cream, whisking constantly until the mixture thickens and turns an opaque ivory color. Stir in the garlic powder for flavor.
5. Step 5: Begin layering the casserole: place half of the sliced potatoes in the dish, pour half of the cream sauce evenly over them, then sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
6. Step 6: Repeat the layering with the remaining potatoes, sauce, and cheese, making sure to finish with a generous layer of cheddar and Monterey Jack on top.
7. Step 7: Cover the dish with foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for another 20 to 25 minutes until the top is golden brown with bubbly, toasted cheese and some charred edges.
8. Step 8: Remove from the oven and dust the top with smoked paprika and dried parsley flakes for color and extra flavor. Allow the casserole to rest for 10 minutes before serving.

Tips & Variations

• For a milder flavor, substitute half of the sharp cheddar with mild cheddar or Gruyère cheese.
• Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
• For a gluten-free version, replace all-purpose flour with gluten-free flour or cornstarch to thicken the sauce.
• Add a pinch of nutmeg to the cream sauce for a warm, subtle spice note.

Storage

Store leftover cheesy potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven covered with foil until heated through, about 20 minutes. Avoid microwaving to retain the creamy texture and bubbling top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a few hours before baking and keep it covered in the refrigerator. Bake as directed, adding a few extra minutes if baking from cold.

What type of potato works best for this recipe?

Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture when cooked, making them perfect for creamy baked dishes like this one.

Cheesy Potatoes with a Golden Bubbly Crust Recipe

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★★★★★

4.6 from 85 reviews

This Cheesy Potatoes recipe features thinly sliced Yukon Gold potatoes baked to perfection with a creamy, cheesy sauce made from sharp cheddar and Monterey Jack cheeses. Finished with a golden bubbly crust and garnished with smoked paprika and dried parsley, this comforting casserole is perfect for family dinners or special occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 5 lbs Yukon Gold Potatoes (2.25kg, thinly sliced)

Cheese

• 3 cups Sharp Cheddar Cheese (340g, shredded)
• 2 cups Monterey Jack Cheese (225g, shredded)

Dairy

• 2 cups Heavy Cream (480ml)
• 2 cups Whole Milk (480ml)
• 4 tbsp Unsalted Butter (56g)

Other Ingredients

• 4 tbsp All-Purpose Flour (56g)
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika (For garnish)
• 1 tsp Dried Parsley Flakes (For garnish)

Instructions

1. Preparation: Peel and slice the Yukon Gold potatoes into 1/8-inch (3mm) rounds. Rinse the slices thoroughly in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
2. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch white ceramic casserole dish with butter to prevent sticking and promote even browning.
3. Make Cream Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly add the whole milk and heavy cream, whisking continuously until the sauce thickens and becomes an opaque ivory color. Stir in the garlic powder to season the sauce.
4. Layer Casserole: In the prepared casserole dish, layer half of the sliced potatoes evenly. Pour half of the cream sauce over the potatoes, then sprinkle with half of the shredded sharp cheddar and Monterey Jack cheeses. Repeat the layering process with the remaining potatoes, sauce, and cheeses, finishing with a generous layer of cheese on top.
5. Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook thoroughly and the sauce to meld with the layers.
6. Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes until the top is golden-brown with deep toasted bubbles and some charred edges, creating a delicious crust.
7. Garnish and Rest: Once baked, dust the golden cheesy crust with smoked paprika and dried parsley flakes for added flavor and color. Let the casserole rest for 10 minutes before serving to allow the sauce to set and make serving easier.

Notes

• Using Yukon Gold potatoes is key for a creamy texture and buttery flavor.
• Make sure to rinse and dry the potato slices well to avoid excess starch that can make the casserole gluey.
• If you want a lighter version, substitute heavy cream with additional whole milk.
• Letting the casserole rest after baking helps the sauce thicken and improves slicing.
• For a stronger smoky flavor, add a pinch of smoked paprika directly into the cream sauce as well as on top.

Keywords: cheesy potatoes, potato casserole, baked potatoes, cheesy potato bake, Yukon Gold potatoes, sharp cheddar, Monterey Jack, comfort food