Creamy Cheesy Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - Thinly slice 3 pounds of peeled Yukon Gold or Russet potatoes.

→ Cream Sauce

02 - 2 cups whole milk

03 - 1 teaspoon salt

04 - 1/4 teaspoon ground nutmeg (optional)

05 - 2 cloves garlic, minced

06 - 1/2 teaspoon black pepper

07 - 3 tablespoons unsalted butter

08 - 3 tablespoons all-purpose flour

09 - 1 cup heavy cream

→ Cheese & Garnish

10 - 1/4 cup freshly chopped parsley, optional

11 - 1½ cups sharp cheddar cheese, shredded

12 - 1/2 cup grated Parmesan cheese

# Instructions:

01 - Heat up butter and cook garlic until soft, mix in flour to make a paste. Slowly add milk and cream while stirring constantly. Toss in some salt, pepper, and nutmeg. Keep whisking until it thickens up, then stir in a cup of cheddar until it’s gooey.

02 - Start with half the potatoes at the bottom of a greased 9x13 pan, drizzle on half the sauce, then sprinkle some Parmesan. Build another layer the same way, ending with cheddar on top.

03 - Cover the dish with foil and pop it in a 375°F oven. Bake for about 45 minutes, just long enough for those spuds to soften a bit.

04 - Take off the foil and bake for another 20-25 minutes. It should come out golden on top and bubbling. Wait around 10 minutes before digging in.

# Notes:

01 - Slices will be even if you use a mandoline tool.

02 - You can make this ahead and store it for a day before cooking.

03 - Mix up different cheeses to change the flavor.

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