To save time on prep, assemble and bake this side three days ahead, then reheat at 375°F for 15 minutes.
Serving Size:
8
Active Time:
15 min.
Total Time:
1½ hrs.
Ingredients
- ½ stick butter
- 1 Tbs. flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 cups milk
- 1 Tbs. minced fresh thyme
- 4 baking potatoes, peeled and sliced into ¼”-thick rounds
- 1 cup grated Parmesan cheese
- ½ cup grated Gruyère cheese
- 1 bunch fresh chives, sliced
Instructions
- Heat oven to 400°F. In pan over medium heat, melt butter. Whisk in flour, garlic powder and onion powder until smooth. Whisk in milk. Let simmer 5 min. or until thickened, whisking occasionally. Stir in thyme.
- Spread ¼ of the potato slices in bottom of 9″x13″ greased casserole dish. Ladle ½ cup milk mixture over top; sprinkle with ¼ cup Parmesan cheese and 2 Tbs. Gruyère. Repeat layering of cream sauce, potatoes and cheese 3 times. Cover with foil; bake 1 hr., uncovering during last 10 min. Garnish with chives as desired.
