This recipe is enough for 10-12 servings, so you’ll have yummy leftovers for lunch the next day. Or you could always halve the ingredients and make less for a smaller group of people.
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 2 cups milk (I used 2% low-fat milk)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
- 1 1/2 cups grated sharp cheddar cheese, divided
- 1/2 cup freshly-grated Parmesan cheese
Preheat oven to 400 degrees F.
Melt butter in a large saute pan. Add onion, saute for 4-5 minutes until soft. Add garlic and saute for an additional 1-2 minutes. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Cook for approximately 1-2 minutes more until the sauce comes to a simmer and thickens. Remove from heat and set aside.
Grease a 9 x 13-inch baking pan with cooking spray. Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.
Cover the pan with aluminum foil, bake for approximately 30 minutes. Remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly.
USE RED NEXT PAGE LINK BELOW
Quick Tip: This dish can not be prepared in advance for later baking, as the potatoes will oxidize and turn dark!
Thanks to Gimme Some Oven for this cheesy, potatoey goodness