This easy side dish is made by baking these creamy, rich potatoes until they turn golden brown. Add a few chives to the top.
Make sure to get ahead.
These potatoes can be prepared up to step 3. Transfer the potato mixture to the baking dish prepared and allow to cool completely. Cover with aluminum foil, and refrigerate for up to 24 hours. Cover the dish with aluminum foil and heat in a 425-degree oven until the potatoes are heated through. This should take about 20 minutes. Remove the foil and sprinkle the remaining 1 cup of cheese. Continue baking, uncovered, for about 20 more minutes or until the edges are bubbling and the top starts to brown. Serve garnished with chives.
Food & Wine Test Kitchen Notes
These potatoes are delicious, but don’t be concerned if you only have one type of cheddar. You can use all sharp cheddar or all mild cheddar. Or you can mix them. You can use a mandoline for even potato slices (safety gloves protect your fingers). Don’t store potatoes in water or prepare them ahead of time. The starches will help thicken the sauce.
After baking the potatoes, it’s best to wait 15 minutes before serving them. This allows the cheese sauce time to firm up enough for each potato scoop to hold its shape.
Recipes
- Mandoline is a great tool for getting even cuts on potatoes.
- You can use all sharp cheddar or all mild cheddar.
- The starch is essential for thickening the cream sauce.
There are many variations of recipes.
Instead of russet potatoes, use Yukon Golds and slice them 1/8 inch thick instead of 1/4 inch. Stovetop cooking time might differ.
How to store
Refrigerate, covered, for up to one week. Reheat using the microwave or an oven.
Ingredients
- Cooking spray
- 6 ounces aged extra-sharp cheddar cheese (such as Old Croc), grated (about 1 1/2 cups)
- 2 ounces cheddar cheese, grated (about 1/2 cup)
- Two pounds of russet potato peeled. Sliced crosswise into 1/8-inch thick rounds (about cups).
- 1 1/4 cups heavy whipping cream
- 1 cup whole milk
- One teaspoon of kosher salt
- 1/2 teaspoon black pepper
- Two medium garlic cloves smashed
- 2 (3-inch) thyme sprigs
- Two tablespoons chopped fresh chives, plus chives for garnish.
Directions
- Preheat oven to 425degF. Spray an 8-inch square baking pan with cooking spray.
- Mix the cheeses in a bowl. Set aside.
- In a large pan, bring potatoes, cream, and milk to a boil over medium heat. Add salt, pepper, thyme, garlic, and the rest of the ingredients. Reduce heat to medium-low; cover and simmer, stirring occasionally, until potatoes are mostly cooked, about 8 minutes. Stir gently in the chives and 1 1/2 cups of cheese mixture, and remove from heat. Throw away thyme leaves.
- Spread potato mixture into prepared baking dish. Sprinkle the remaining 1/2 cup of cheese mixture on top. Bake in a preheated oven until the edges bubble and the top is golden brown. This should take 20-25 minutes. Remove from the oven and allow to cool for 15 minutes at room temperature. Trim the chives to 1-inch lengths and add them as a garnish.
