Ingredients
- 2½ lbs (about 5–6 medium) Yukon Gold or Russet potatoes, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk is best)
- 1 cup heavy cream (or use more milk if needed)
- 2 cups shredded cheese (Gruyère, sharp cheddar, or a mix)
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: pinch of nutmeg or thyme
- Optional topping: extra cheese or breadcrumbs
Instructions
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