Cheddar and Gruyère Scalloped Potatoes Gratin
Are you guys ready for some Thanksgiving side dish ideas? I am and I’ve got a few to share with you over the next couple of weeks!
At this point, I have no idea what kind of Thanksgiving we are going to have. Yes, I’m still pregnant. Her due date is not until Tuesday, but I’m well aware that she might just decide she is not ready yet and we might find ourselves with an induction during Thanksgiving week. Ugh. Please pray and send positive labor vibes my way that she will arrive sooner rather than later. Sometime in the next 10 minutes would be great actually. I want to enjoy a good Thanksgiving dinner, darn it!
To start the side dishes off, we’re going with potatoes. My husband has been asking me to make some “cheesy” potatoes for a couple of months now and I finally got around to meeting his request. And boy oh boy, did we love these. Obviously not the healthiest side dish on this blog, but for Thanksgiving or for any other night you just feel like a little splurge, this is the perfect side! Warm and delicious potatoes baked in a cheesy sauce. What’s not to like?! I used a combo of cheddar and Gruyère cheeses and thought it was the perfect match. The Gruyère adds richness with a little nuttiness. So dreamy! While this is a great side dish for Thanksgiving, it would also be great served with steak or even grilled or roasted chicken!
- 2 pounds russet potatoes, peeled and sliced into 1/4-inch-thick slices
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1 teaspoon dried thyme (plus more for garnish; can also use fresh thyme leaves)
- 1 cup white cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- salt and pepper to taste
- Preheat oven to 350 degrees F. Spray a square 8×8 (or 9×9)-inch baking dish with non-stick spray. Arrange the potato slices in overlapping layers in the baking dish. Set aside.
- In a large sauce pan, melt the butter over medium high heat. Whisk in the flour until it is well-mixed with the butter. Pour in the milk and whisk the flour in until it is well-combined with the milk. Continue cooking until the mixture just begins to thicken. Stir in the garlic powder, mustard powder, and the thyme. Then add in the cheeses and whisk until melted. Add salt and pepper to taste. Remove from the heat and pour the cheese sauce over the potatoes.
- Cover and bake for approximately 45 minutes or until the potatoes are cooked and tender. Switch the oven to broil. Place the potatoes back in the oven uncovered and bake for another 3-5 minutes or until lightly browned on top. Remove and serve.
Amount Per Serving: Calories: 393 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 57mg Sodium: 380mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 18g