Creamy Herb Potatoes (Print Version)
# Ingredients:
01 -
3 tablespoons of butter, unsalted.
02 -
2 cups of milk, whole.
03 -
1/4 cup flour, plain.
04 -
1/2 teaspoon ground black pepper.
05 -
4 garlic cloves, finely grated.
06 -
1 1/2 cups grated cheddar cheese.
07 -
1 tablespoon of fresh thyme, leaves picked.
08 -
1 cup broth, vegetable-based.
09 -
2 teaspoons sea salt.
10 -
1/2 medium yellow onion, very thin slices.
11 -
Butter for prepping the baking dish.
12 -
3 pounds Yukon Gold potatoes, cut into 1/8 inch slices.
# Instructions:
01 -
Get your 9x13 dish ready with a coat of butter. Slice up onions and potatoes nice and thin.
02 -
Heat up butter in a skillet and stir in flour. Slowly whisk in broth and milk. Mix in garlic, thyme, salt, and pepper. Stir until it thickens a bit.
03 -
Start by layering half the potatoes, onions, and sauce. Sprinkle 1 cup of cheese. Repeat the layers again.
04 -
Cover and bake for 30 minutes. Take the cover off and bake for another 35-40 minutes. Let it sit for 20 minutes before cutting.
# Notes:
01 -
You can make it beforehand.
02 -
A mandoline slicer speeds things up.
03 -
Perfect for serving during holidays.
04 -
Sauce should cling a bit to the spoon.
05 -
Let it rest before digging in.
06 -
Stores well in the freezer.