Description
A comforting and creamy side dish made with thinly sliced russet potatoes and a rich cheddar cheese sauce.
Ingredients
Scale
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 tsp salt
- 1/8 tsp black pepper, plus extra for sprinkling
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 5 cups thinly sliced peeled russet potatoes (about 6 medium)
- 1/2 cup chopped onion
- Butter or cooking spray, for the dish
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish with butter or cooking spray.
- Place a large saucepan over low heat and melt the butter. Stir in the flour, salt, and pepper until smooth.
- Slowly pour in the milk while stirring. Bring to a boil and cook for about 2 minutes until thickened, then remove from heat.
- Add the shredded cheddar cheese to the warm sauce and stir until melted and smooth.
- Fold the sliced potatoes and chopped onion into the cheese sauce, making sure each slice is well coated.
- Transfer everything to the prepared baking dish and cover tightly with foil.
- Bake for 1 hour, then remove the foil and continue baking for an additional 30 to 40 minutes until the top is lightly browned.
- Let the casserole stand for 5 minutes before serving.
Notes
For a richer sauce, substitute half-and-half or heavy cream for the milk. You can also use gluten-free flour if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2g
- Sodium: 658mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
