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
- Preheat oven to 375°F (190°C). Butter a baking dish.
- Make the sauce:
- Melt butter in a saucepan over medium heat.
- Add garlic and cook 30 seconds.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk and cream until smooth.
- Simmer until slightly thickened.
- Stir in salt, pepper, nutmeg, and half the cheese until melted.
- Assemble:
- Layer half the potatoes in the dish.
- Pour over half the sauce.
- Repeat with remaining potatoes and sauce.
- Top with remaining cheese.
- Cover with foil and bake for 45 minutes.
- Uncover and bake another 20–25 minutes, until golden and potatoes are fork-tender.
- Rest 10 minutes before serving.
Tips & Variations
- Add caramelized onions or ham for extra flavor
- Swap cream for half-and-half for a lighter version
- For crispier top: broil 2–3 minutes at the end (watch closely!)
If you want, I can adjust this for slow cooker, make-ahead, or extra cheesy versions.
