Holiday Potato Casserole With Gouda, Garlic, and Thyme

READY IN: 2hrs 10mins
SERVES: 8-10




  • Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
  • Toss together cheese, garlic, and thyme in small bowl; set aside.
  • Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
  • Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
  • Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
  • Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
  • Cover with foil and bake on lower-middle rack 45 minutes.
  • Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
  • Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
  • Cool 10 minutes and serve.