Cheesy Creamy Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small white or yellow onion, thinly sliced after peeling
02 -
4 pounds Yukon Gold potatoes, sliced into thin 1/8-inch rounds
03 -
4 large garlic cloves, finely chopped
→ For the Sauce
04 -
2 cups whole milk (or half and half)
05 -
1 cup chicken or veggie stock
06 -
1/4 cup plain flour
07 -
3 tablespoons butter
→ Cheese
08 -
1/2 cup Parmesan cheese, freshly grated, plus a bit extra to sprinkle on top
09 -
2 cups sharp cheddar cheese, grated fresh
→ Seasonings
10 -
1/2 teaspoon black pepper
11 -
1 1/2 teaspoons Kosher salt
12 -
2 teaspoons fresh thyme leaves, split into two portions
# Instructions:
01 -
Set your oven to 400°F. Spray a 9x13-inch dish with nonstick spray to coat it evenly.
02 -
Melt the butter in a large pan over medium heat. Toss in the sliced onion and cook for about 4 minutes until soft, then add garlic and cook another minute. Stir in the flour and cook briefly, around a minute.
03 -
Slowly whisk in the stock until smooth, followed by adding milk. Sprinkle in 1 teaspoon of thyme, salt, and pepper. Heat the mixture until it starts to slightly thicken—just don't let it boil.
04 -
Spread half of the potato slices in the dish. Pour on half the sauce, layer with half the cheddar, then add the Parmesan. Repeat with the rest of the potatoes, remaining sauce, and the rest of the cheddar.
05 -
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes until the top turns golden and the potatoes are softened.
06 -
Let the dish cool briefly on a rack. Sprinkle the remaining thyme and additional Parmesan on top before serving.
# Notes:
01 -
For smooth melting, grate your own cheese instead of using pre-shredded stuff.
02 -
Allow the dish to sit on the counter for about 10 minutes after it's cooked. This thickens the sauce a bit.