Ingredients
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4–5 medium potatoes (Yukon Gold or Russet), thinly sliced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups milk (whole milk works best)
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1 cup shredded cheese (cheddar is classic; you can mix in Gruyère for a fancy twist)
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1 small onion, finely chopped (optional)
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Salt and pepper to taste
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Pinch of nutmeg (optional, adds warmth)
Instructions
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Preheat oven to 375°F (190°C).
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Prepare the sauce:
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In a medium saucepan, melt butter over medium heat.
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Stir in flour and cook for 1–2 minutes.
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Gradually whisk in milk until smooth.
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Add ¾ cup cheese and stir until melted. Season with salt, pepper, and nutmeg.
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Layer the potatoes:
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Lightly grease a baking dish.
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Arrange a layer of potato slices. Top with a little of the chopped onion if using, then pour some sauce over.
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Repeat layers until all potatoes and sauce are used, finishing with sauce on top.
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Bake:
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Cover with foil and bake for 40 minutes.
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Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 20–25 minutes, until golden and bubbly, and potatoes are tender when pierced with a fork.
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Rest and serve:
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Let stand 5–10 minutes before serving. This helps the sauce thicken a bit more.
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Tips:
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For extra crispiness, sprinkle breadcrumbs on top before baking.
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For a lighter version, use half-and-half instead of full milk or add a bit of sour cream to the sauce.
If you want, I can also give a shortcut version that’s creamy and cheesy in just 30 minutes—perfect if you’re craving it fast.
Do you want the quick version?
