Cheesy Potato Casserole
"This potato gratin is a classic comfort food. The thinly-sliced, shingled potatoes are meltingly tender, and while there’s certainly plenty of rich and creamy cheese sauce, it’s not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that’s incredibly addictive. Using two types of cheese is also key to this dish: the sharp Cheddar cheese compliments the saltiness of the Parmesan. Serve this casserole as a holiday side dish, or enjoy some with dinner tonight, and eat leftovers for breakfast, topped with a fried egg...."
INGREDIENTS
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1/4 cup salted butter, plus more for baking dish
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1/4 cup all-purpose flour
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3 1/2 cups half-and-half
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1/2 teaspoon garlic powder
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8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
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4 ounces pre-shredded Parmesan cheese (about 1 cup), divided
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4 pounds russet potatoes (about 6 large potatoes), peeled and thinly sliced
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2 teaspoons kosher salt
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1/2 teaspoon black pepper
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2 tablespoons chopped fresh chives
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