Cheesy Potato Bake

 

Of course! A Cheesy Potato Bake (often synonymous with Scalloped Potatoes or Au Gratin) is the ultimate comfort food side dish. It’s creamy, cheesy, and incredibly satisfying.

Here’s a detailed, foolproof recipe that will give you a rich and flavorful result with a perfectly cooked, tender potato.

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Ultimate Cheesy Potato Bake

This recipe uses a from-scratch cheese sauce for the best flavor and avoids the soupy texture that can sometimes happen.

Yields: 6-8 servings as a side dish
Prep time: 30 minutes
Baking time: 60-75 minutes

Ingredients

For the Potato Base:

· 3 lbs (about 1.4 kg) starchy potatoes (Russet or Yukon Gold work best)
· 1 medium onion, finely chopped (yellow or white)
· 3 cloves garlic, minced
· 2 tablespoons butter (for sautéing)
· Salt and black pepper to taste

For the Cheese Sauce:

· 4 tablespoons (½ stick) butter
· ¼ cup all-purpose flour
· 2 ½ cups whole milk, warmed (low-fat can make the sauce thin)
· 1 cup heavy cream or half-and-half (for extra richness)
· 2 cups shredded sharp cheddar cheese, divided
· 1 cup shredded Gruyère cheese (or more cheddar, or Monterey Jack)
· 1 teaspoon Dijon mustard (optional, but adds great flavor)
· ½ teaspoon paprika
· ¼ teaspoon ground nutmeg (optional, classic flavor)
· Salt and white pepper to taste (white pepper for no specks, black is fine)

For the Topping:

· ½ cup Panko breadcrumbs
· 2 tablespoons grated Parmesan cheese
· 1 tablespoon melted butter
· Optional: 2 tablespoons chopped fresh parsley or chives for garnish

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Instructions

Part 1: Preparation

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish (or a similar 3-quart casserole dish) with butter or non-stick spray.
2. Prepare Potatoes: Peel the potatoes. Using a sharp knife, a mandoline, or the slicing attachment on a food processor, slice them into very thin, even slices (about 1/8-inch thick). This is key to even cooking.
   · Pro Tip: Place the sliced potatoes in a large bowl of cold water to prevent them from browning while you prepare the sauce. Drain and pat them very dry with a clean kitchen towel before using. This removes excess starch and helps the sauce cling better.

Part 2: Make the Cheese Sauce (The Key Step!)

1. Sauté Aromatics: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Roux: In a separate, larger saucepan, melt the 4 tablespoons (½ stick) of butter over medium heat. Once melted, whisk in the ¼ cup of flour. Cook, whisking constantly, for about 1-2 minutes until the mixture is bubbly and golden. This cooks the raw flour taste out.
3. Create the Béchamel: Gradually pour in the warm milk and cream while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and begins to simmer gently.
4. Add Flavors: Reduce the heat to low. Whisk in the Dijon mustard, paprika, nutmeg, salt, and pepper.
5. Melt the Cheese: Turn off the heat. Stir in 1 ½ cups of the shredded cheddar cheese and all of the Gruyère cheese until the sauce is smooth and creamy. The residual heat will melt the cheese perfectly.

Part 3: Assemble the Bake

1. Combine: In a large bowl, combine the dried potato slices and the sautéed onions/garlic. Pour the cheese sauce over the potatoes and gently toss until every slice is coated.
2. Layer: Transfer the potato mixture to the prepared baking dish, spreading it out into an even layer. Press down gently to ensure there are no big air pockets.
3. Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.

Part 4: Bake to Perfection

1. Cover and Bake: Cover the dish tightly with aluminum foil. Bake for 40 minutes. The foil traps steam, which is essential for tenderizing the potatoes.
2. Prepare Topping: While the dish is baking, mix the Panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl.
3. Uncover and Brown: After 40 minutes, remove the foil. The potatoes should be nearly tender. Sprinkle the buttery breadcrumb mixture over the top.
4. Final Bake: Return the dish to the oven, uncovered, for another 20-35 minutes, or until the top is golden brown and bubbly, and the potatoes are completely tender when pierced with a knife.
5. REST! This is the most important step. Remove the bake from the oven and let it rest on a wire rack for at least 15-20 minutes before serving. This allows the sauce to thicken up and set, making it much easier to slice and serve.

Part 5: Serve

Garnish with fresh parsley or chives if desired. Serve warm.

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Tips for Success & Variations

· Cheese Choices: Feel free to experiment with cheeses! Smoked Gouda, Fontina, or even a little blue cheese can add fantastic flavor.
· Cream of “X” Soup Shortcut: For a quicker version, you can substitute the cheese sauce with one can of condensed cream of mushroom or cream of chicken soup mixed with 1 cup of milk and 1 ½ cups of cheese. The from-scratch sauce is far superior, but this works in a pinch.
· Add Protein: Turn this into a main dish by adding layers of diced ham, cooked bacon, or browned sausage.
· Add Veggies: Layer in some fresh spinach, broccoli florets, or sautéed mushrooms for a more complete meal.
· Make-Ahead: You can assemble the entire dish (without the final breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold. Add the breadcrumbs for the last 20-30 minutes of baking.

Enjoy your incredibly delicious and comforting cheesy potato bake