Potato casserole with cheese sauce
Description
The dish is prepared without unnecessary complications. If desired, you can add mushrooms to the potato casserole. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Peel the potatoes and slice them into pieces about 8 mm thick. Mince the garlic. Grate the Gruyère cheese on a coarse grater. Preheat the oven to 200 degrees. In a small saucepan, combine heavy cream, milk, butter, and garlic; heat over low heat until warm. Remove the sauce from the heat.
- 2
Step 2
2. Grease a glass baking dish with butter. Evenly spread half of the potatoes on the bottom of the dish. Sprinkle with half of the chopped thyme, salt, black pepper, and grated cheese.
- 3
Step 3
3. Place the second half of the potato slices on top and sprinkle with the remaining salt, pepper, and cheese. Pour the cream sauce over the top and gently press down on the upper layer of potatoes so they are completely submerged in the sauce. The casserole can be prepared up to 6 hours ahead, covered with plastic wrap, and refrigerated. Remove the plastic wrap before baking.
- 4
Step 4
4. Tightly cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking until the top of the casserole turns golden brown and most of the liquid has been absorbed, about 25 minutes. Let stand for 10 minutes before serving.