Description
Creamy Diane Potato Bake is a rich and comforting casserole featuring thinly sliced potatoes layered with a creamy sauce, herbs, and cheese. Perfect as a side dish for dinner or a cozy weekend meal.
Ingredients
- 4 cups potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded Gruyère or cheddar cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in milk and cream, stirring constantly until thickened, about 5–7 minutes.
- Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well and remove from heat.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Sprinkle shredded cheese evenly on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes until the top is golden and potatoes are tender.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, add a pinch of nutmeg to the cream sauce.
- You can prepare the dish ahead of time and refrigerate; bake an additional 10–15 minutes if chilled.
- Optional: add caramelized onions between layers for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
