Creamy layers of sliced potato and melted cheddar and monterey jack, baked until the top browns and the cream bubbles at the edges. One pan, forty minutes, the kind of comfort that tastes like someone took time for you.

Serves 2. 50 minutes, 15 at the stove.

About 780 calories a serving, 31 g protein, 64 g carbohydrate, 45 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Peel 1 pound of potatoes and slice them thin, about an eighth of an inch. Toss them in a bowl with 1 small onion sliced thin, 1 teaspoon salt, and half a teaspoon pepper.
2. Melt 2 tablespoons butter in a small saucepan over medium heat and whisk in 2 tablespoons flour, stirring constantly for 1 minute until it smells toasted. Pour in 1 cup of half-and-half or milk all at once, whisking to break up lumps, and keep whisking until it thickens and coats the back of a spoon, about 3 minutes.3 min
3. Stir 1.5 cups of the shredded cheese into the hot sauce off the heat until it melts and the sauce is smooth. Season with a pinch more salt and pepper if it needs it.
4. Spread half the potato mixture into a small baking dish or skillet, then pour half the cheese sauce over it. Layer the remaining potatoes on top and pour the rest of the sauce over them, making sure all the potatoes are covered. Bake uncovered until the potatoes are tender and the top is golden brown and bubbling at the edges, about 30 to 35 minutes. Let it rest 5 minutes before serving.35 min

Note Swap the cheese for gruyere or aged cheddar if you have it. Leftovers keep covered in the fridge for 3 days and reheat gently in a 350°F oven. Serve with a green salad and crusty bread to soak up the cream.