Rich Southern-style casserole with tender potatoes in a creamy, cheesy sauce, perfect for holidays or family dinners.
# What you need:
→ Vegetables
01 - 2.5 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
02 - 1 small yellow onion, thinly sliced
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups sharp cheddar cheese, shredded
06 - 1 cup Gruyère or Monterey Jack cheese, shredded
07 - 4 tablespoons unsalted butter
→ Pantry & Spices
08 - 3 tablespoons all-purpose flour
09 - 1 teaspoon garlic powder
10 - 1 teaspoon salt, plus more to taste
11 - ½ teaspoon ground black pepper
12 - ¼ teaspoon smoked paprika
13 - Chopped fresh chives or parsley, for garnish (optional)
# Steps to follow:
01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish with butter.
02 - Melt the butter in a medium saucepan over medium heat, then whisk in the flour continuously for 1 to 2 minutes until bubbly but not browned.
03 - Gradually whisk in the whole milk and heavy cream, stirring until thickened, about 3 to 5 minutes.
04 - Stir in garlic powder, salt, black pepper, and smoked paprika, then remove from heat.
05 - Add 1½ cups of cheddar and ½ cup of Gruyère cheese, stirring until melted and smooth.
06 - Arrange half of the potato slices evenly in the prepared baking dish and top with half of the sliced onions.
07 - Pour half of the cheese sauce over the potatoes and onions.
08 - Layer remaining potatoes and onions on top, then cover with the remaining cheese sauce.
09 - Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top.
10 - Cover tightly with foil and bake for 45 minutes.
11 - Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and the top is golden and bubbling.
12 - Let the dish rest for 10 minutes before garnishing with chives or parsley and serving.
