Ingredients
Scale
- 2 ½ pounds russet or Yukon gold potatoes
- 3 tablespoons butter
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 ½ cups heavy cream
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon fresh thyme
- 3 cups cheddar cheese, grated
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Thinly slice the potatoes (about ⅛ to ¼-inch thick).
- In a saucepan, melt butter over medium heat, add onions and cook until softened. Stir in garlic and thyme.
- Sprinkle in flour and gradually add heavy cream while stirring until smooth. Season with salt, pepper, and thyme; mix in cheddar cheese until melted.
- Layer half of the potato slices in the baking dish. Pour half of the cheese sauce over them, then sprinkle with half of the remaining cheese. Repeat layering.
- Cover with foil and bake for 40 minutes. Remove foil, add remaining cheese on top, and bake uncovered for another 20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg