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Our family has passed down these creamy sliced potatoes through the years, making them a must at every holiday meal. I love how the soft potato layers blend with the rich sauce, packed with fresh thyme and tangy cheddar. Whenever I cook this dish, it brings back wonderful memories of family gatherings around the table.
Everything You'll Need
- 3 pounds Yukon Gold potatoes: Pick same-sized medium potatoes and cut them 1/8-inch thin with a mandoline for even cooking.
- 1/2 cup butter: Use unsalted, split between the sauce and greasing the dish.
- 1/3 cup all-purpose flour: This helps make your sauce thick and silky.
- 2 cups vegetable broth: Go for low sodium so you can adjust the saltiness yourself.
- 2 cups whole milk: Take it out early so it's not cold when you add it to the sauce.
- 4 cloves garlic: Chop them super small to give the sauce more flavor.
- 1 large onion: Cut into thin slices for sweet, soft layers throughout.
- 2 tablespoons fresh thyme leaves: You can swap in 2 teaspoons dried thyme instead.
- 3 cups sharp cheddar: Grate it yourself and spread between the layers.
- 2 teaspoons kosher salt: Plus a bit more for sprinkling between layers.
- 1 teaspoon black pepper: Freshly ground works best for flavor.
Detailed Cooking Method
- Get the Potatoes Ready
- Take the skin off potatoes and cut into 1/8-inch slices using a mandoline for the same thickness. Soak in cold water to stop them turning brown. Make sure they're totally dry before you use them.
- Make Your Base Sauce
- Melt 1/4 cup butter in a big pot over medium heat. Stir in flour and cook for 2 minutes until it looks slightly golden. Slowly pour in warm milk and broth, stirring all the time until it gets thick, about 5-7 minutes. Mix in the tiny chopped garlic, thyme, salt, and pepper.
- Build Your Dish Layers
- Grease a 9x13 baking dish with butter. Put half the potato slices down with edges slightly covering, then add half the onion slices. Pour half the sauce on top and sprinkle with 1 1/2 cups cheese. Do all these layers again, finishing with cheese on top.
- Time to Cook
- Cover the dish tightly with foil and bake at 400°F for exactly 30 minutes. Take the foil off and keep baking another 35-40 minutes until it's golden brown on top and you can easily stick a fork through the potatoes.
- Cool Before Eating
- Let it sit for 20 minutes so the sauce can set up and the flavors can mix better. Add some fresh thyme on top if you want to.
Prep Ahead and Keeping Leftovers
- You can put everything together, cover with foil, and keep in the fridge up to 2 days before cooking.
- Before you bake it, let the dish sit out for 30 minutes to warm up a bit.
- Any leftover potatoes will stay good in a sealed container in the fridge for up to 4 days.
- To heat up again, put foil over it and warm in a 350°F oven for about 30 minutes until hot.
- For just one serving, microwave for 2-3 minutes, stirring halfway through.
Tasty Food Combinations
These creamy potatoes go perfectly with holiday foods like ham with glaze or turkey fresh from the oven. For regular dinners, try them with some grilled chicken or a beef roast. Add a fresh green salad or some roasted veggies on the side to balance the richness. They work just as well for fancy dinner parties as they do for family meals, making them super versatile.
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Frequently Asked Questions
- → What makes Yukon Gold special?
They cook up creamy without falling apart and have a natural, buttery flavor that works beautifully in this dish.
- → Why let potatoes rest after cooking?
It thickens the sauce and sets the layers, so your portions come out neat and hold their shape.
- → How do I prep potatoes ahead of time?
You can slice them early, soaking them in cool water to prevent browning. Dry before using them in your dish.
- → Why cover the dish while baking?
Covering helps potatoes soften by steaming first, and uncovering lets the top crisp up beautifully.
- → Can I use different cheeses?
Absolutely! Gruyère, Fontina, or even a custom mix will add unique flavors to your bake.