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Classic Country Club Potatoes
Traditional dish · American
A rich and creamy baked potato casserole, traditionally made with thinly sliced potatoes, a decadent cheese sauce, and a crunchy breadcrumb topping. Perfect as a side dish for any meal.
Ingredients
- Russet potatoes2 lbs
- Butter4 tbsp
- All-purpose flour1/4 cup
- Milk2 cups
- Heavy cream1 cup
- Sharp cheddar cheese, shredded2 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Nutmeg, freshly grated1/4 tsp
- Breadcrumbs1/2 cup
- Parsley, chopped (for garnish)2 tbsp
Steps
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
Peel and thinly slice the potatoes (about 1/8 inch thick).
- 3
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring, until thickened.
- 5
Remove from heat. Stir in shredded cheddar cheese until melted. Season with salt, pepper, and nutmeg.
- 6
Arrange half of the potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
- 7
Layer the remaining potato slices on top and pour the rest of the cheese sauce over them.
- 8
Sprinkle breadcrumbs evenly over the top.
- 9
Bake for 50-60 minutes, or until potatoes are tender and the topping is golden brown and bubbly.
- 10
Let stand for 10 minutes before serving. Garnish with chopped parsley.
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