Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 tbsp melted butter (for greasing the pan)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with melted butter. Note: Coating the sides prevents the cheese from sticking.
  2. Slice your potatoes into uniform rounds about 1/8 inch thick. Note: Consistency ensures they all cook at the same rate.
  3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
  4. Slowly pour in the milk and heavy cream, whisking constantly to eliminate lumps. Stir in the minced garlic, salt, pepper, and nutmeg. Simmer for 5 minutes. Note: The simmer activates the flour's thickening power.
  5. Layer half of the sliced potatoes in the dish. Sprinkle with half of the cheddar cheese. Pour half of the cream sauce over the top.
  6. Repeat with the remaining potatoes, cheese, and sauce. Note: Gently press the potatoes down so they don't curl up.
  7. Top with the final layer of cheese (and Parmesan if using). Cover with foil and bake for 40 minutes.
  8. Remove the foil and bake for another 20-30 minutes until the top is bubbling and mahogany colored.