Cheesy Potato Layers (Print Version)
# Ingredients:
→ Potatoes
01 -
2 tablespoons olive oil
02 -
1 small onion, sliced very thinly
03 -
About 4-6 potatoes (russet or Yukon gold, 2 lbs total), cut into 1/8-inch slices
→ Cheesy Sauce
04 -
1/4 cup of butter, unsalted (56g)
05 -
2 1/2 cups whole milk
06 -
1/4 cup all-purpose flour (28g)
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon red pepper flakes
09 -
1/2 teaspoon black pepper
10 -
Salt to taste (start with 1/2 - 1 teaspoon)
11 -
A teaspoon of garlic, chopped finely
12 -
One cup of shredded cheese blend (equal parts mozzarella, parmesan, cheddar)
→ Finish
13 -
Shredded cheese mix (1 cup)
14 -
Fresh parsley (minced, for sprinkling on top)
# Instructions:
01 -
Warm up the oven to 350°F. Butter the inside of your casserole dish (try a 7x11-inch oval one).
02 -
In a small nonstick pot on medium-low heat, melt the butter. Stir in flour for 1 minute, toss in garlic and seasonings, and keep stirring another minute. Slowly pour in the milk, stirring as you go. Mix in the cheeses until they melt. Don't let it turn too thick—it'll thicken more in the oven.
03 -
Slice the onion into thin rings and cook in olive oil until it's soft and golden brown.
04 -
Wash and cut the potatoes about 1/8-inch thick (a mandoline slicer makes this easier!).
05 -
Pour a cup of sauce into the base of your dish. Lay potatoes either flat with sauce between layers, or stand them upright and pour sauce on top. Add those golden onions too, and finish up with the rest of the sauce.
06 -
Place in the oven for 45 minutes to an hour. Test with a fork—if it goes through the potatoes easily, they're done.
07 -
Scatter the remaining shredded cheese on top and stick it under the broiler for 3-5 minutes until melted and bubbly. Sprinkle parsley before serving.
# Notes:
01 -
Don't want it super cheesy? Use less cheese and stir in extra milk to thin the sauce.
02 -
Cover leftovers in plastic wrap, and they'll stay good in the fridge for up to 5 days.
03 -
Cooking time may vary depending on your type of potatoes or the size of your pan.
04 -
If you're adding parmesan, hold back on the salt.