Cheesy Layered Potato Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds Yukon Gold Potatoes, cut into thin 1/8-inch circles
02 -
1 small yellow or white onion, sliced paper-thin
03 -
4 big garlic cloves, finely chopped
→ For the Sauce
04 -
3 tablespoons butter
05 -
1/4 cup all-purpose flour
06 -
1 cup chicken or veggie stock
07 -
2 cups whole milk (or sub half and half)
→ Cheese
08 -
2 cups freshly-shredded sharp cheddar cheese
09 -
1/2 cup freshly-shredded Parmesan cheese, with extra for topping
→ Seasonings
10 -
1 1/2 teaspoons Kosher salt
11 -
1/2 teaspoon black pepper
12 -
2 teaspoons fresh thyme leaves, split in half
# Instructions:
01 -
Warm your oven to 400°F and coat a 9x13-inch baking dish with cooking spray
02 -
Melt the butter in a big pan over medium-high heat. Toss in onion and cook until soft, about 4-5 minutes. Throw in garlic and cook another 1-2 minutes. Mix in flour and let it cook one more minute
03 -
Slowly add stock while whisking constantly. Pour in milk, add salt, pepper, and half the thyme. Let it warm until edges start to thicken, but don't boil it
04 -
Put half your potato slices in the dish. Top with half your sauce, add half the cheddar and all Parmesan. Finish with leftover potatoes, sauce, and cheddar
05 -
Cover with foil and pop in oven for 30 minutes. Take foil off and bake another 25-30 minutes till potatoes feel soft and top looks golden
06 -
Cool a bit on a rack. Sprinkle remaining thyme and some extra Parmesan before you serve it up
# Notes:
01 -
Always shred cheese yourself right before you need it - it'll melt way better than the bagged stuff
02 -
Give the dish about 10 minutes to sit after baking so the sauce can set up nicely