Description
A comforting dish of thinly sliced potatoes layered with rich, creamy sauce and melted cheese, perfect for family gatherings.
Ingredients
- 3 large Russet or Yukon Gold potatoes (about 3 pounds total)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 2 cups shredded Gruyere or sharp cheddar cheese (or a blend)
- 1/2 cup extra shredded cheese for topping
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Peel and uniformly slice the potatoes to about 1/8 inch thick using a mandoline.
- In a saucepan, melt butter over medium heat. Whisk in flour, cooking for 1 minute.
- Gradually add the heavy cream and milk, stirring until smooth and thickened (about 2-3 minutes).
- Stir in minced garlic, salt, pepper, and a pinch of nutmeg.
- Toss the potato slices in the warm sauce until coated.
- Layer a third of the potatoes in the baking dish, sprinkle with cheese. Repeat twice more.
- Pour any extra sauce on top and cover with aluminum foil. Bake for 45 minutes.
- Remove foil, add remaining cheese, and bake uncovered for another 20-25 minutes until golden and bubbly.
- Allow to rest for 10 minutes before serving.
Notes
Serve alongside roast chicken or a green salad. Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American