Creamy Cheesy Potato Bake
This Creamy Cheesy Potato Bake is the ultimate comfort food dish. Layers of tender potatoes are smothered in a rich and creamy béchamel sauce, then topped with melty cheddar and Parmesan cheeses. It's a family-friendly recipe that's perfect for weeknight dinners or special occasions.
Ingredients
- 3 lbs potatoes peeled and sliced into 1/4-inch thick rounds
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
- Slowly pour in the heavy cream and milk, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
- Remove the saucepan from the heat and stir in the garlic powder, onion powder, dried thyme, salt, and black pepper.
- Grease a 9x13-inch (23x33 cm) baking dish with butter or non-stick cooking spray.
- Arrange a layer of potato slices in the bottom of the dish, overlapping the slices slightly.
- Spoon a third of the béchamel sauce over the potatoes and spread it evenly.
- Sprinkle with a third of the cheddar and Parmesan cheeses.
- Repeat the layers of potatoes, sauce, and cheeses two more times, ending with the cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let the potato bake rest for 10-15 minutes before serving.
Notes
Nutrition Information (per serving)
- Calories: 370
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 520mg
- Total Carbohydrates: 41g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 13g