Creamy Potatoes (Print Version)
# Ingredients:
01 -
3 lbs of Yukon Gold potatoes, thinly sliced to about 1/8-inch.
02 -
Half of a medium yellow onion, sliced super thin.
03 -
3 tablespoons of butter, unsalted and softened.
04 -
A quarter cup of plain flour.
05 -
2 cups of whole milk—no substitutions.
06 -
1 cup of broth made from vegetables.
07 -
Grate 4 garlic cloves.
08 -
1 tablespoon of fresh thyme, leaves only.
09 -
2 teaspoons of sea salt, or as you like.
10 -
Half a teaspoon of regular black pepper.
11 -
1 and a half cups of grated cheddar cheese.
12 -
Butter to coat your pan.
# Instructions:
01 -
Butter up your 9x13 pan. Slice those potatoes and onions thin as you can.
02 -
Melt butter, then stir in the flour fast. Slowly pour in milk and broth, whisking like crazy. Mix in garlic, thyme, salt, and pepper. Heat until it thickens up a bit.
03 -
Lay down half of the potato slices, onions, sauce, and cheddar (just 1 cup). Do it again with the rest.
04 -
Cover and bake for 30 minutes. Take the cover off, then leave in for another 35-40 minutes. Let it sit for 20 minutes after baking before you dig in!
# Notes:
01 -
Prep it ahead of time if needed!
02 -
Use a mandoline slicer—makes life easier.
03 -
Perfect to impress at holiday meals.
04 -
The sauce should stick to the spoon a little.
05 -
Let it rest before you serve.
06 -
It freezes nicely for later.