Ingredients
Scale
- 1 kg of potatoes (or enough to fill the dish)
- 1 cup mozzarella, shredded or chopped
- ¾ cup cheddar
- 1 cup of cream
- 1.5 cups of milk
- 2 tablespoons of melted butter
- 2 tablespoons of flour
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- Salt to taste
- Black pepper to taste
- Parsley or dill to garnish
Instructions
- Preheat the oven to 375°F/190°C/gas mark 5 and butter a baking dish.
- Peel (optional) and slice the potatoes thinly, then layer them on the baking dish.
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook, stirring, until smooth.
- Gradually add the milk and cream, whisking to avoid lumps. Season with onion powder, garlic powder, salt, and pepper.
- Bring to a boil, then simmer until thickened, stirring occasionally.
- Add the cheese and stir until melted. Pour half of the sauce over the potatoes and cover with foil.
- Bake for 30 minutes.
- Remove the foil and pour the rest of the sauce over the potatoes.
- Bake for another hour or until golden and tender.
- Garnish with parsley and serve hot or warm. Enjoy!
Notes
- For best results, slice potatoes evenly to ensure even cooking.
- Soaking potatoes in cold water for 10 minutes can help remove excess starch.
- Use fresh cheese for the smoothest sauce.
- If the sauce separates, try whisking vigorously or blending briefly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg