Potato Crescendo
A creamy, cheesy, layered potato bake that rises to a golden crescendo of flavor.
Ingredients
For 4–6 servings:
- 5 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 tablespoon butter (for greasing the dish)
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream (or half cream + half milk)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for warmth)
- 1 teaspoon thyme or rosemary (fresh or dried)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- Fresh parsley or chives, for garnish
Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C).
Grease a medium baking dish with butter.
2. Sauté the Aromatics
In a small pan, heat olive oil over medium heat.
Add sliced onion and cook until soft and golden (about 5–7 minutes).
Add garlic and cook for 30 seconds more. Remove from heat.
3. Make the Cream Sauce
In a saucepan, melt a little butter. Add flour and whisk for 30 seconds.
Gradually pour in the cream, whisking until smooth.
Season with salt, pepper, nutmeg, and thyme.
Simmer gently for 2–3 minutes until slightly thickened, then remove from heat.
4. Build the Crescendo
Now comes the musical layering:
- Arrange one layer of potatoes at the bottom of the dish.
- Spoon some cream sauce over them.
- Sprinkle onions and garlic.
- Add a handful of cheese (mix of Gruyère and mozzarella).
Repeat layers until all ingredients are used, ending with sauce and a generous top of cheese.
5. Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake another 20–25 minutes, until the top is golden and bubbling.
Sprinkle Parmesan during the last 5 minutes for that final crescendo crunch.
6. Rest & Serve
Let the dish rest for 10 minutes before serving so the layers settle beautifully.
Garnish with fresh parsley or chives.
✨ Chef’s Notes
- Add crispy bacon bits or sautéed mushrooms between layers for extra depth.
- Swap cream for a bechamel sauce if you want a lighter version.
- Serve with roasted chicken or a fresh salad to balance the richness.