Fancy Cheesy Easter Potatoes

Fancy Cheesy Easter Potatoes

HI THERE! Y’all remember how I’ve been writing down my intentions this month? I have not done well this month. I’ve been traveling a good bit, which is fun, but it is kind of hard to stay on track. The one thing I’m probably the most disappointed in is my blogging consistency. I really do want to build this blog and brand and I want to bring y’all valuable content. Trying to find the balance is hard, but hearing from y’all helps a ton.

I’ve heard a few requests for Easter recipes and I’ve had this one in my back pocket for you for a few weeks! If you’ve followed me for a while, you may have heard me talk about the Adams’ family cheesy potato recipe that is at every family gathering and is SO delicious. I made a “healthy” version of that for Thanksgiving that included cauliflower – I found this delicious but got so much crap for it! So now I made a “fancy” version of it – no cauliflower included.

Nothing wrong with the basic cheesy potatoes (again, I truly adore them and have it for every meal after as leftovers – I especially love to crisp it up with eggs and bacon for breakfast), but if you want to try some new flavors, I think you should try this out. It’s a perfect Easter side dish, and while there are a few steps, it’s really not all that hard!

While you make this, I’ll be having the classic up in Cincinnati with my in laws! 🙂

Ingredients

2 russet potatoes, peeled & thinly sliced
2 sweet potatoes, peeled & thinly sliced
1-1/2 panko bread crumbs
1 1/2 tbsp butter
1 1/2 tbsp flour
8 oz shredded gruyere cheese
1 cup heavy cream
2 cups vegetable broth
1/2 tbsp thyme
1/2 tbsp rosemary
Pepper to taste

Method

Preheat oven to 375 degrees. Add butter and flour to a heavy pot, stirring constantly until it starts to get a golden brown. Then add gruyere, heavy cream and stir to combine. Add vegetable broth to thin out to desired consistency (you want it pretty runny). Add thyme, rosemary, and pepper to taste. Pour a thin layer of cheese sauce into the bottom of a baking dish. Layer potatoes (I did one row russet, one row sweet potatoes – just to make it pretty) then bread crumbs. Add more cheese sauce, then potatoes, then bread crumbs. Continue layers until dish is full or ingredients are gone! Bake 30-45 minutes until cheese is bubbly and top is slightly browned. Dig in!



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