Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups (200g) shredded sharp cheddar cheese, divided
  • Fresh parsley, chopped (optional)

Instructions:

  1. Slice the potatoes and onions thinly. Mince the garlic.
  2. Melt butter in a saucepan, whisk in flour, and cook to make a roux. Gradually whisk in milk until smooth. Simmer and thicken. Stir in salt, pepper, and nutmeg. Remove from heat and stir in 1 1/2 cups of the cheddar cheese until melted.
  3. Grease the baking dish. Layer half of the potatoes, onions, and garlic in the dish. Pour half of the cheese sauce over the potato layer. Layer the remaining potatoes, onions, and garlic on top. Pour the remaining cheese sauce over the top.
  4. Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for 45 minutes. Remove the foil, sprinkle with the remaining 1/2 cup of cheddar cheese, and bake for an additional 15-30 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
  5. Let the potatoes rest for 10-15 minutes before serving.