Description
This creamy and cheesy dish is a must-try for any gathering!
Ingredients
Scale
- 5–6 large Yukon gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for best creaminess)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups Gruyere cheese, grated
- ½ cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish lightly with unsalted butter.
- Slice the Yukon gold potatoes thinly and set them aside.
- Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat, then whisk in 3 tablespoons of all-purpose flour to create a roux.
- Gradually whisk in 2 cups of milk and cook until thickened, about 8–10 minutes.
- Season with salt, garlic powder, onion powder, oregano, thyme, and black pepper.
- Add Gruyere and Parmesan cheese to the sauce, stirring until melted.
- Layer half of the sliced potatoes in the baking dish and pour half of the cheese sauce over them; repeat with the remaining potatoes and sauce.
- Sprinkle the top with remaining cheese, cover with aluminum foil, and bake for 25 minutes. Remove the foil and continue baking for another 20–25 minutes until golden brown.
- Let it rest for 10 minutes before serving.
Notes
For a gluten-free version, use gluten-free flour. If you prefer a lighter version, substitute with almond or oat milk.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
Nutrition
- Calories: 450 kcal
- Sodium: 680 mg
- Protein: 15 g