| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 35 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground pepper
- 3 cups half-and-half
- 1 to 2 teaspoons smoked paprika
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
- 1 cup grated sharp white cheddar cheese
- 1/3 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.
- Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove the foil and place back in the oven for another 15 minutes, or until the potatoes and cheese are golden and browned. Let stand 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 496 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 88 mg |
| Sodium | 835 mg |
Reviews
It doesn’t set up to look like the picture. I added ham to it. It was pretty good. I’ll make it again.
This was a big hit with my family. It came out beautifully browned on top, not at all greasy. It’s a rich dish but that’s the point – not an everyday side but amazing for an occasional special side. Leftovers were delicious as well.
This is a good recipe. But after making it a few times I have made a few little changes that has made it better.
First, use a cooking spray, rather than butter, to lightly coat the dish. Second, use one and one half tablespoons of flour for the rue. Third, use equal volume of whole milk and half & half. Fourth, add a pinch of whole nutmeg and a quarter teaspoon of cayenne.
Great flavor and not so oily.
First, use a cooking spray, rather than butter, to lightly coat the dish. Second, use one and one half tablespoons of flour for the rue. Third, use equal volume of whole milk and half & half. Fourth, add a pinch of whole nutmeg and a quarter teaspoon of cayenne.
Great flavor and not so oily.
S y
Easy to make and we absolutely LOVED it!
I love these potatoes!! Just the right amount of smokey flavor. I’m use regular cheddar cheese rather than white cheddar but that’s my only variation. YUM!
While I have not made yet, The Neely’s have so far not let me down! Personally I would use idaho potatoes over russet I think a better baking potato in my opinion and I always put (adobo) found in the Spanish isle and I use creole seasoning as well to docter up my foods that seem kinda bland. There Lasanga is off the hook!! Before The Neely’s I never really ate lasanga or Italian food. I’m eating them ahead if time because I have had great success with many of there recipes!a
Great place great
These potatoes are AMAZING!!!! We make them often and everyone LOVES them!
While it was baking it smelt so good, I couldn’t wait to taste it. Once I did taste it, I was disappointed. It tastes bland. The recipe is just good, I am looking for amazing. It came out a little greasy but that is probably because I didn’t add flour in. ( flour was not in the recipe in her book). I think next time I will season the potatoes with salt and pepper also. And instead of using the white cheddar I am going to use extra sharp cheddar cheese. Hopefully that will give it more taste.