Description
Creamy, luxurious potato casserole with tender Yukon Gold potatoes in a rich cheese sauce, topped with golden breadcrumbs. A classic side dish that’s perfect for special occasions.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch thick slices
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg, freshly grated
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter, melted for topping
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish. Boil salted water in a large pot.
- 2. Cook potato slices for 8-10 minutes until just tender. Drain and set aside.
- 3. In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook 2-3 minutes.
- 4. Gradually add warm milk, whisking constantly to prevent lumps.
- 5. Add heavy cream and simmer 5-7 minutes until thickened.
- 6. Remove from heat and whisk in cheeses until melted and smooth.
- 7. Season with salt, white pepper, and nutmeg.
- 8. Layer half the potatoes in baking dish, top with half the sauce.
- 9. Add remaining potatoes and sauce.
- 10. Mix panko with melted butter and sprinkle on top.
- 11. Cover and bake 35 minutes, then uncover and bake 15-20 minutes until golden.
- 12. Rest 10 minutes before serving. Garnish with fresh chives.
Notes
Store leftovers covered in refrigerator for up to 4 days. Can be assembled a day ahead before baking. Use freshly grated cheese for best melting results.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g