Cheesy Potato Bake

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Description:
Cheesy Potato Bake is a comforting, creamy dish featuring layers of thinly sliced potatoes baked with a rich and cheesy sauce. This indulgent side dish is perfect for family gatherings, potlucks, or as a cozy addition to any meal. The combination of tender potatoes and gooey melted cheese makes this an irresistible comfort food favorite.

Ingredients:

  • Russet potatoes (thinly sliced): 6 medium (about 2 lbs / 900 g)
  • Heavy cream: 1 ½ cups (360 ml)
  • Whole milk: ½ cup (120 ml)
  • Cheddar cheese (shredded): 2 cups (200 g)
  • Mozzarella cheese (shredded): 1 cup (100 g)
  • Parmesan cheese (grated): ½ cup (50 g)
  • Garlic (minced): 2 cloves
  • Butter: 2 tbsp
  • All-purpose flour: 2 tbsp
  • Salt: 1 tsp
  • Ground black pepper: ½ tsp
  • Fresh parsley (chopped, optional for garnish)

Optional Ingredients:

  • Red pepper flakes (for heat): ¼ tsp
  • Bacon bits (for added flavor): ½ cup (optional topping)
  • Green onions (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish.
  2. Prepare the potatoes:
    Peel the potatoes if desired, then thinly slice them (about ¼ inch thick) using a sharp knife or a mandoline slicer for uniform slices. Set aside.
  3. Make the cheese sauce:
    In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
  4. Add cream and milk:
    Gradually whisk in the heavy cream and milk, making sure the mixture is smooth. Continue cooking until the sauce thickens slightly (about 3-4 minutes). Stir in 1 ½ cups of cheddar cheese, ½ cup mozzarella cheese, and the Parmesan cheese. Season with salt and pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
  5. Layer the potatoes and cheese sauce:
    Place a layer of sliced potatoes in the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat the process, layering potatoes and cheese sauce, until all the ingredients are used, finishing with a layer of sauce on top.
  6. Top with cheese:
    Sprinkle the remaining shredded cheddar and mozzarella cheese over the top of the dish.
  7. Bake:
    Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  8. Serve:
    Let the cheesy potato bake rest for 5-10 minutes before serving. Garnish with fresh parsley or green onions, and bacon bits if desired.

Tips for Success:

  • Uniform slices: Make sure the potato slices are uniform in thickness to ensure even cooking.
  • Cheese variation: Feel free to use other cheeses such as Gruyère or Monterey Jack for added flavor.
  • Prevent curdling: Don’t let the cheese sauce boil, as high heat can cause the cheese to separate.

Recommendations:

  • Side dishes: Serve with roast chicken, grilled meats, or a fresh green salad to balance the richness of the dish.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • Make ahead: You can assemble the dish up to a day in advance, cover, and refrigerate before baking.

Nutrition (per serving, approx. based on 8 servings):

  • Calories: 390
  • Protein: 13 g
  • Fat: 26 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 520 mg

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