Creamy Potato Bake (Printable Version)
# What You'll Need:
01 -
3 pounds of Yukon Gold potatoes, sliced super thin (about 1/8 inch).
02 -
1/2 a yellow onion, cut into thin slices.
03 -
3 tablespoons of butter, unsalted.
04 -
1/4 cup of plain flour.
05 -
2 cups of full-fat milk.
06 -
1 cup of veggie stock.
07 -
4 cloves of garlic, finely grated.
08 -
1 tablespoon of fresh thyme, chopped.
09 -
2 teaspoons of sea salt.
10 -
1/2 teaspoon of ground black pepper.
11 -
1 1/2 cups of grated cheddar cheese.
12 -
Butter to lightly coat your baking pan.
# Preparation Steps:
01 -
Coat a 9x13 pan with butter. Slice the potatoes and onion super thin.
02 -
In a skillet, melt the butter and then stir in the flour. Slowly pour in the milk and veggie broth. Add garlic, thyme, salt, and pepper. Stir until it starts to thicken a bit.
03 -
Spread half of the potatoes over the dish, followed by onions, sauce, and 1 cup of cheese. Add another layer with the remaining stuff.
04 -
Cover with foil and bake for about 30 minutes. Then uncover and bake another 35-40 minutes. Let cool for 20 minutes before digging in.
# Additional Tips:
01 -
Make it in advance.
02 -
Use a mandoline to cut slices fast.
03 -
Perfect for holidays.
04 -
Sauce should stick to the spoon.
05 -
Give it time to rest before eating.
06 -
Freezer-friendly meal.