| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 quart milk
- 3 cups shredded sharp Cheddar cheese
- 3 cups shredded Gruyere cheese
- 2 cloves garlic, smashed
- 1/2 teaspoon freshly ground pepper
- Kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 300 degrees F.
- Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
- Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
- Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 456 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 87 mg |
| Sodium | 647 mg |
Reviews
This is the third time that I have made this delicious dish. Please read and follow all instructions to the end to avoid any confusion on oven temperature to ensure that the potatoes are thoroughly cooked. The only alterations that I make are using 2% milk and I use one cup of smoked Gruyere along with regular Gruyere. This dish is very rich and decedent. If you want to impress your guest with grass clippings and tree bark, I wouldn’t recommend using this recipe. Otherwise, you may just start a new tradition to your holiday table with happy guests.
Mmmmm
This is delicious!!! Of course is greasy… hellooooo… do you see all the cheese being used?! It’s simply not a diet recipe. I weight 110lbs soaking wet, so I loved it 😀 Also, no, potatoes won’t cook at 300, but apparently people are not fully reading the recipe, as it clearly says to turn up to 400 until potatoes are tender (about 15 min). That worked perfect for me! People here simply need to admit when they are not very knowledgeable cooks and/or learn to read the recipe correctly.
I see a number of people commenting that 300° wasn’t enough to cook the potatoes. Did they not notice the end of the recipe says to crank it up to 400° and cook till the potatoes are fork tender?
Not a good recipe. Potatoes didn’t cook through @ 300 degrees. I would also like to know the trick for feeding so many people with 7 potatoes and a 3 pound roast.
This recipe turned out perfect! I cut the recipe by 1/3 as I did not want a huge batch for just my husband & I. I cut my potatoes thinner after reading some reviews that stated their potatoes did not cook. I used Jalsberg cheese instead of Gruyere. It was not too greasy. It was delicious! My husband who is a very picky eater loved it.
No, no, no…these were not good. The sauce was the problem. I followed the recipe except I cooked my potatoes first because I knew they were not going to cook in that amount of time in the oven. The sauce was very close to a mac and cheese recipe from Ina and that was bad too. I would not recommend this recipe especially if you are making it for others.
If I could give this less than 1 star, I would. Too greasy, the potatoes wouldn’t get done. 300 degrees is not a high enough temp for this dish. Wish I hadn’t decided to make it for Easter – good waste of high quality ingredients for sure. I usually love Nancy Fuller but this recipe was a huge mistake.
Yes, a bit too greasy. Don’t agree on the show being the worst on Food Network.
Nancy fuller’s cooking style is not the healthiest but, there are lots of other cooking styles to choose from on the network. Something for everyone!
Yuck! Too greasy! Also not a healthy recipe. Worst show on the Food Network!