▢ 2 pounds yukon gold potatoes, peeled and cut into ⅛” thick slices
▢ 1 cup shredded gruyere cheese
▢ 1 cup shredded sharp cheddar cheese
▢ 2 teaspoon chopped chives
Instructions
Preheat the Oven – Set the oven rack to the middle position. Heat to 400ºF (200ºC).
Make the Cream – Melt butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.
Add the Cheeses – Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.
Assemble the Casserole – Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
Bake – Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
To Serve – Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.
Notes
Make Ahead: Assemble, cover, and refrigerate for 2 days before baking. More baking time may be needed as the ingredients and pan will be cold.
Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month.
Reheating: Cover and reheat a small portion in the microwave on a high setting in 15 to 30-second increments until hot. Alternatively, cover and reheat in the oven at 350ºF (177ºC) until hot.
