Ingredients
Scale
For the Crust:
- For the potatoes:
- 4 large russet potatoes, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- For the toppings:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup sour cream (optional for serving)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer half of the sliced potatoes in the dish, season with half the salt and pepper.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute.
- Gradually whisk in milk and cream until smooth. Add garlic powder, onion powder, and salt. Cook until thickened (about 5 minutes).
- Pour half the sauce over the first potato layer. Repeat with remaining potatoes and sauce.
- Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheese and bacon, bake uncovered for 15 more minutes.
- Let rest 10 minutes, garnish with green onions. Serve with sour cream if desired.
Notes
For crispier top, broil for 2-3 minutes after baking. Potatoes can be parboiled for faster cooking. Store leftovers refrigerated for up to 3 days.