Cheesy Potato Bake (Print Version)
# Ingredients:
01 -
2 diced large shallots.
02 -
3 tablespoons of butter.
03 -
6 minced garlic cloves.
04 -
1 tablespoon of fresh rosemary.
05 -
1 tablespoon of fresh thyme.
06 -
3 tablespoons plain flour.
07 -
2 cups of full-fat milk.
08 -
1 cup of rich cream.
09 -
1½ teaspoons of sea salt.
10 -
1/8 teaspoon nutmeg.
11 -
1½ cups shredded gruyere cheese.
12 -
1½ cups grated parmesan cheese.
13 -
½ teaspoon of black or white pepper.
14 -
Heavy-duty aluminum foil.
15 -
5 to 6 medium-sized sweet potatoes.
# Instructions:
01 -
Turn the oven to 350°F. Cover the dish with foil for easy cleanup.
02 -
Melt the butter, sauté shallots until tender. Toss in garlic and herbs, stir for half a minute. Add flour, cook 60 seconds. Slowly whisk in milk and heat until it thickens. Stir in cream, spices, and half the cheese. Keep it warm.
03 -
Slice them super thin—about an eighth-inch thick. Arrange in stacks to make layering easier.
04 -
Spread half of the sauce at the bottom of the dish. Layer potato slices neatly, like a fan. Pour the rest of the sauce on top. Seal tightly with foil.
05 -
Bake 60 to 75 minutes until soft. Remove foil, sprinkle the rest of the cheese, broil for 5-8 minutes until bubbly and brown. Let sit for half an hour before serving.
# Notes:
01 -
Great for big family meals.
02 -
Tastes fantastic with roasted meat.
03 -
Prep parts of it in advance.
04 -
Incorporates classic French cooking techniques.