Ingredients
For the Potatoes:
4 cups diced cooked potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ teaspoon paprika
Instructions
-
Make the Sauce:
-
Preheat the oven to 375°F (190°C).
-
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
-
Slowly whisk in the milk and heavy cream, cooking until the sauce thickens, about 3-4 minutes.
-
-
Add the Cheese:
-
Stir in salt, pepper, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
-
-
Combine the Potatoes:
-
In a large bowl, combine the cooked diced potatoes with the creamy cheese sauce. Stir until the potatoes are evenly coated.
-
-
Bake the Dish:
-
Transfer the potato mixture into a greased baking dish.
-
Top with grated Parmesan cheese and a sprinkle of paprika.
-
Bake for 20-25 minutes, or until the top is golden and bubbly.
-
-
Serve:
-
Remove from the oven and let it rest for a few minutes before serving.
-
Notes
-
Variations: Add fresh herbs, or a pinch of crushed red pepper flakes for extra flavor.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy top.
-
Cheese: Feel free to use Monterey Jack, Gruyère, or a blend of cheeses for variety.
-
Make ahead: Prepare the potatoes and sauce in advance, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
