Description
Velvety cheese sauce, tender potato slices, and a golden crust make this baked side irresistibly rich and comforting.
Ingredients
4 large Yukon Gold potatoes (about 2 lbs), thinly sliced
2 cups whole milk
1½ cups shredded Gruyère or cheddar cheese
1 clove garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
2 tbsp butter
2 tbsp all-purpose flour (or gluten-free option)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C).
Toss potato slices with a little salt and water in a bowl to prevent browning; drain well.
In a saucepan, melt butter, then stir in flour to make a roux. Slowly whisk in milk and cook until thickened.
Add garlic, salt, pepper, nutmeg, and half the cheese. Stir until smooth.
Layer potatoes in a greased baking dish. Pour sauce over top. Sprinkle remaining cheese on top.
Bake for 35–40 minutes until bubbly and golden. Let cool slightly before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 6
- Calories: 280
- Fat: 16g
- Carbohydrates: 22g
- Protein: 12g