Ingredients
- 2 lbs (about 5 medium) russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder (optional)
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually add the warm milk and heavy cream, whisking constantly until smooth and thickened, about 4–5 minutes.
- Stir in salt, pepper, onion powder, and both cheeses until melted and smooth. Remove from heat.
- Layer half the sliced potatoes evenly in the baking dish. Pour half the cheese sauce over the top. Repeat with remaining potatoes and sauce.
- Cover with foil and bake for 40 minutes. Remove foil and bake another 25–30 minutes until golden and bubbly, and potatoes are fork-tender.
- Let rest for 10 minutes before serving. Garnish with fresh herbs, if desired.
Want to add bacon, ham, or switch up the cheese? I can help customize it too!