Ingredients
Scale
- 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter for greasing
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 2 cups shredded cheese blend
- 1/2 cup panko bread crumbs
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish.
- Slice potatoes and soak in cold water.
- Warm cream, milk, and bay leaf. Make a flour slurry and add to cream mixture.
- Add seasonings to cream mixture and simmer 5 minutes until slightly thickened.
- Drain and dry potatoes. Layer 1/3 potatoes, onions, garlic, cream sauce, and cheese.
- Repeat layers twice more.
- Mix remaining cheese with breadcrumbs, butter, and parsley.
- Cover and bake 45 minutes, then uncover, add topping, and bake 25-30 minutes more until golden.
- Rest 15 minutes before serving. Garnish with green onions.
Notes
- Can be assembled up to 24 hours ahead and refrigerated.
- Leftovers keep up to 4 days refrigerated or 2 months frozen.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10
- Cook Time: 1 hour 15 minutes
- Method: Baking, Layering
- Cuisine: American, Midwestern, Home-style
Nutrition
- Serving Size: 10
- Calories: 375
Keywords: creamy potato casserole, potato bake, cheesy potato dish, make ahead side dish, comfort food, holiday potatoes, potato gratin
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