Ingredients
Scale
- 2.5–3 lbs Yukon gold potatoes, thinly sliced
- 1/4 cup butter
- 1 medium onion, diced
- 8–10 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 350°F.
- Scrub and thinly slice the Yukon gold potatoes using a mandoline slicer or sharp knife.
- In a medium saucepan over medium heat, melt the butter. Sauté the diced onion and minced garlic until soft.
- Stir in flour to create a roux, then gradually add milk and chicken broth. Cook until slightly thickened.
- Remove from heat and stir in all three cheeses until well combined.
- In a greased casserole dish, layer one-third of the potatoes followed by one-third of the cheese sauce. Repeat twice more.
- Cover with foil and bake for 30 minutes; then remove foil and bake for an additional 35–45 minutes until golden brown and fork-tender.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 380
- Sugar: 2g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg