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Making these potatoes always feels like diving back into holidays with my family. The cheesy sauce hugs every slice, and fresh thyme gives each bite a cozy, homey vibe. Whenever I whip this up, I remember the laughs and hugs from dinners we shared.
Everything You'll Need
- 1 teaspoon black pepper: Make it fresh with cracked pepper for best flavor.
- 2 teaspoons kosher salt: Salt the layers as you go for taste.
- 3 cups sharp cheddar: Shred it up and use half in the middle, half on top.
- 2 tablespoons fresh thyme leaves: Swap in 2 teaspoons dried and you'll still get the herby goodness.
- 1 large onion: Slice it thin so it almost melts between layers.
- 4 cloves garlic: Chop them up fine for a tasty punch.
- 2 cups whole milk: Let it warm up on the counter so everything mixes smoothly.
- 2 cups vegetable broth: Go for low-sodium so you can season to your liking.
- 1/3 cup all-purpose flour: This is what makes your sauce creamy and thick.
- 1/2 cup butter: Use unsalted and split it—part for your dish, part for your sauce.
- 3 pounds Yukon Gold potatoes: Choose medium, same-size ones, then slice super thin with a mandoline.
Irresistible Step-by-Step Directions
- Rest Before Serving
- Leave it alone for about 20 minutes so the cheesy sauce can firm up and all the flavors mix together. Top with more fresh thyme if you're feeling fancy.
- Baking Time
- Pop the dish in at 400°F covered snug with foil for half an hour. Then peel back the foil and bake another 35 to 40 minutes until the potatoes turn deep golden and a fork slides in easily.
- Layer Everything Up
- Spread butter in a 9x13 pan. Start with half your potatoes, letting each slice overlap a bit, then put down half the onions. Pour in half the sauce, then add half the cheese. Stack it up again and finish with the rest of the cheese up top.
- Make the Silky Sauce
- Melt half your butter in a big pot over medium. Stir in your flour and let it go for a couple minutes till it's a little toasted. Slowly whisk in milk and broth, keeping it moving, until it thickens up—usually takes 5 to 7 minutes. Toss in garlic, thyme, salt and pepper now.
- Prep the Potatoes
- Peel those Yukon Golds and slice them extra thin (about 1/8 inch) with your mandoline. Drop them in cold water so they don't go brown, then dry off super well before you use them.
Make-Ahead Tips & How to Store
- Leftovers go in a sealed container and keep in the fridge for up to 4 days.
- Built the whole thing? Keep it tightly covered in the fridge for up to 2 days before baking.
- Ready to bake? Let it sit out about 30 minutes to lose the chill before you start.
- Need a quick reheat for one? Pop a slice in the microwave 2-3 minutes, stopping halfway through to stir it.
- For the whole dish, cover with foil then heat in a 350°F oven around 30 minutes until good and hot.
Tasty Matches to Try
This cheesy potato side fits right in with roasted turkey or glazed ham at big gatherings. Want it on a regular night? It’s awesome with beef roast or grilled chicken. Toss a green salad or roast some veggies for a little zing—this one’s a crowd-pleaser no matter how fancy or chill your dinner is.
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Frequently Asked Questions
- → What makes Yukon Golds special?
They’re starchy enough to become creamy but keep their shape. Plus, their natural buttery taste is perfect here.
- → Why rest before cutting?
Waiting 20 minutes helps the sauce thicken and makes serving clean slices much easier.
- → Can I prep potatoes early?
Sure! Store like this: slice and cover in cold water for up to 24 hours. Just dry them off before baking.
- → Why cover the baking dish?
Covering makes the potatoes soft by trapping steam. When uncovered, the top gets beautifully golden-brown.
- → Are other cheeses okay?
Absolutely! Try Gruyère, Fontina, or any good melting cheese to change up the flavors.