Cheesy Potato Layers (Print Version)
# Ingredients:
01 -
5 pounds of creamy Yukon gold potatoes.
02 -
A couple of tablespoons of unsalted butter.
03 -
Two garlic cloves, minced finely.
04 -
One spoonful of regular all-purpose flour.
05 -
1 cup of heavy cream for richness.
06 -
Half a cup of Parmesan cheese, optional but tasty.
07 -
A teaspoon of fresh thyme leaves.
08 -
1/2 teaspoon of kosher salt for flavor.
09 -
1/2 teaspoon of ground black pepper.
# Instructions:
01 -
Set the oven to 400°F first. Lightly coat a ceramic dish with some grease. Slice your potatoes into very thin pieces—about 1/16 of an inch each.
02 -
Melt butter with the garlic in a pan. Sprinkle in the flour to make the sauce base. Let it cook for a minute or two. Slowly whisk in the cream until it starts to thicken.
03 -
Mix in the parmesan (if using), thyme, salt, and pepper. Stir until the sauce blends together smoothly, then take it off the heat.
04 -
In a large bowl, toss your potato slices well with the sauce. Line the slices upright in the prepared dish. Pour whatever sauce is left over the top.
05 -
Cover the dish with foil and bake for 30 minutes. Take the foil off, then bake for another 30 minutes until the potatoes turn golden and are fully cooked.
06 -
Let it cool down for about 10 minutes before grabbing a plate and serving.
# Notes:
01 -
You can prepare this up to a day in advance.
02 -
It’ll stay fresh in the fridge for 4 days tops.
03 -
For even slices, using a mandolin slicer works best.