Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-fat milk
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Arrange a third of the sliced potatoes in the bottom of the dish, overlapping slightly; sprinkle with a pinch of salt, pepper, and a handful of shredded cheese.
  3. Repeat the layering process twice more until all potatoes are used.
  4. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes until fragrant.
  5. Slowly pour in the milk, whisking constantly to eliminate lumps.
  6. Stir in the minced garlic, thyme, and nutmeg, then simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
  7. Pour the cream sauce evenly over the layered potatoes and top with the remaining cheddar cheese.
  8. Cover the dish with foil and bake for 45 minutes.
  9. Remove the foil and bake for another 20-25 minutes until the top is mahogany-colored and bubbling.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to set.