Cheesy Potato Bake (Print Version)
# Ingredients:
01 -
3 pounds of Yukon Gold potatoes, sliced thin (1/8-inch).
02 -
Half of a yellow onion, sliced very thin.
03 -
3 tablespoons of butter, unsalted.
04 -
1/4 cup plain flour.
05 -
2 cups of whole milk.
06 -
1 cup of veggie stock.
07 -
4 garlic cloves, finely grated.
08 -
A tablespoon of fresh thyme.
09 -
2 teaspoons of sea salt.
10 -
1/2 teaspoon of ground black pepper.
11 -
1 1/2 cups of shredded cheddar cheese.
12 -
Extra butter for coating the pan.
# Instructions:
01 -
Butter up a 9x13 pan. Cut up your onions and potatoes nice and thin.
02 -
Melt butter in a skillet and stir in flour. Slowly blend in milk and stock, then toss in garlic, thyme, and seasonings. Let it cook till it thickens a bit.
03 -
Spread out half the potato slices, onions, sauce, and a cup of cheese. Do it one more time for the second layer.
04 -
Put foil on and bake for 30 minutes. Take it off and bake another 35-40 minutes. Let it cool for 20 minutes before digging in.
# Notes:
01 -
Can prepare it earlier.
02 -
Use a mandoline for even slices.
03 -
Perfect for big gatherings.
04 -
The sauce should stick to a spoon lightly.
05 -
Let it set before you serve.
06 -
You can freeze leftovers.