If you’ve ever had real home-cooked crummy crenate potatoes, you recognize they’re exhausting to beat.  I’ve taken that classic dish and additional a garlic cheese flavor, moreover as additional three sorts of cheese. strictly tested, these crenate potatoes square measure no-fail, and may be created sooner than time or frozen!

You guys, I even have ne'er spent nearly half as long bobbing up with a direction title, than I even have for this post.  I went back and forth on crummy crenate potatoes or potatoes cooked. that then diode to a spiral of googling to undertake and discern what the euphemism the distinction between crenate potatoes and potatoes cooked is.  My deduction?  It’s still not terribly clear!

Traditionally, crenate potatoes square measure baked with no cheese, in a very white sauce, most frequently created with raw flour within the sauce that thickens up because it bakes… and potatoes cooked square measure crummy potatoes, however historically have a crumb topping. However, such a large amount of crenate potatoes recipes have cheese in them, and not several cooked recipes have the breadcrumbs. therefore confusing.

In the end, I went with my past… and known as this direction crummy crenate potatoes, since after I was growing up, my ma created crenate potatoes, and that they perpetually had cheese in them.


  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated


  1. Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  
  2. Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  
  3. Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.
  4. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  5. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.
  6. Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.
  7. Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.
  8. Sprinkle top with chives and parsley and serve.

Recipe From : The Chunky Chef

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