👩🍳 Instructions:
1. Prep the potatoes:
Peel and thinly slice your potatoes. A mandoline helps get even slices, but a sharp knife works too.
2. Make the creamy sauce:
- In a saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute (this is your roux).
- Slowly whisk in milk and cream until smooth. Bring to a gentle simmer.
- Add garlic powder, onion powder, salt, and pepper.
- Stir in the cheeses until melted and smooth. Remove from heat.
3. Assemble the layers:
- Preheat oven to 375°F (190°C).
- In a greased 9×13 baking dish, layer half the sliced potatoes.
- Pour half the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce.
4. Top it off:
- Sprinkle extra cheddar or Parmesan on top.
5. Bake:
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 25–30 minutes, until bubbly and golden on top.
- Let rest for 10–15 minutes before serving (this helps it set up).
🧡 Optional Add-ins:
- Crispy bacon bits
- Caramelized onions
- Sautéed mushrooms
- A pinch of nutmeg in the cream sauce for a French twist
This dish pairs beautifully with roast chicken, grilled meats, or is just as perfect on its own with a side of salad.
Would you like a shortcut version (using boxed potatoes or canned soup), or a video version for social sharing?
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