Description
A delightfully creamy and cheesy dish with layers of thinly sliced potatoes baked in a cheesy béchamel sauce, perfect for a cozy family dinner.
Ingredients
- 3 tbsp butter
- 1 small onion, minced
- 1 garlic clove, grated
- 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme
- 3 tbsp flour (use gluten-free if desired)
- 1 1/2 cups milk or heavy cream
- 1/2 cup shredded gruyere cheese
- 1 pinch ground nutmeg (optional)
- Salt and black pepper, to taste
- 4 lb potatoes, sliced thin
- 1 cup shredded gruyere cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the minced onion and sauté until softened, about 5 minutes. Stir in the grated garlic and fresh thyme and cook for an additional minute.
- Sprinkle the flour over the onions and mix well, cooking for about 2 minutes to eliminate the raw flour taste.
- Gradually pour in the milk or heavy cream, whisking constantly until the sauce thickens and comes to a simmer. Add the shredded gruyere cheese and a pinch of nutmeg, stirring until fully melted. Season with salt and pepper to taste.
- In a greased casserole dish, arrange a layer of thinly sliced potatoes at the bottom. Pour a portion of the cheese sauce over the potatoes. Repeat this process, layering the potatoes and sauce until all ingredients are used, finishing with a layer of cheese sauce on top.
- Sprinkle the remaining shredded gruyere cheese over the top layer.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it rest for at least 10 minutes before serving.
Notes
For best results, slice the potatoes very thin (about 1/8 inch). Use starchy potatoes for a creamier texture, and consider making it ahead of time by assembling and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French