Ingredients
Scale
- 2.5 lbs Yukon Gold Potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Step 3: Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 5-7 minutes.
- Step 4: Remove from heat and stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the shredded cheddar cheese and stir until melted and smooth.
- Step 5: Arrange a layer of sliced potatoes in the prepared baking dish. Pour a layer of the cheese sauce over the potatoes. Repeat layers until all the potatoes and sauce are used, ending with a layer of sauce.
- Step 6: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Serve alongside a roasted chicken or grilled steak for a comforting and satisfying meal.
- Chef's secret: Use a mandoline for perfectly uniform potato slices to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American