Ingredients
4 russet potatoes, peeled and sliced into 1/4-inch slices (about 2 pounds)
1 yellow onion, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
2 cups whole milk, room temperature
1 1/2 cups shredded cheese (such as cheddar)
Salt and pepper to taste
Instructions
1-First, preheat your oven and prepare your dish as described.
2-Thinly slice the potatoes uniformly to promote even cooking; a mandoline slicer works great here.
3-Create the roux by melting butter and adding flour, then incorporate the milk and cheese for the sauce.
4-Layer the potatoes, onions, and sauce in the dish for optimal flavor distribution.
5-Bake covered, then uncover for the last bit to achieve crispiness.
6-Finally, let it cool slightly before serving to keep the layers intact.
Last Step:
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🔪 Use a mandoline slicer for even potato slices to ensure uniform cooking.
🥔 Russet or Yukon Gold potatoes work best for softness and sauce absorption.
❄️ Prepare ahead by assembling, refrigerating, and baking later with additional time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 346