Cheesy Potato Delight (Print Version)
# Ingredients:
01 -
Roughly 5 pounds of Yukon gold potatoes.
02 -
A couple of tablespoons of unsalted butter.
03 -
Two finely chopped garlic cloves.
04 -
A tablespoon of plain flour.
05 -
About 1 cup of heavy cream.
06 -
Half a cup of Parmesan cheese, if you'd like.
07 -
One teaspoon of chopped fresh thyme.
08 -
Half a teaspoon of kosher salt.
09 -
Half teaspoon of black pepper.
# Instructions:
01 -
Turn your oven to 400°F. Prep a ceramic baking dish by greasing it. Slice your potatoes super thin—try for slices about 1/16 inch thick.
02 -
Melt butter in a pot with the garlic. Stir in an equal amount of flour to make a roux. After about a minute or two of cooking, whisk in the cream until the mixture thickens.
03 -
Mix in the Parmesan cheese (if you’re using it), thyme, and the salt and pepper. Stir until there’s no lumps. Then, take it off the heat.
04 -
In a big mixing bowl, toss the potato slices with the sauce so every piece is coated. Line the potato slices upright in the baking dish, and pour any leftover sauce on top.
05 -
Cover the dish with foil and bake for 30 minutes. Then, take the foil off and keep baking for another 30 minutes, or until golden and cooked through.
06 -
Once it’s done, let it sit for around 10 minutes before digging in.
# Notes:
01 -
You can prepare this a full day ahead and chill it.
02 -
Stores in the fridge for up to 4 days.
03 -
Using a mandolin works best for slicing the potatoes evenly.