Paring knife (if not using a mandoline or y-peeler)
Cutting board
Mandoline (optional)
Y-peeler (optional)
Ingredients
6medium Yukon Gold potatoesor yellow potatoes, peeled and thinly sliced
1small onionsliced, optional
3TablespoonsButter
3TablespoonsFlour
2cupsWhole Milk
1cupHeavy Cream
2cupsSharp Cheddar Cheeseshredded (divided into 2 portions)
saltto sprinkle between layers of potatoes, about ½ teaspoon each time
pepperto sprinkle between layers of potatoes, about ½ teaspoon each time, plus extra for cream sauce
Instructions
Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish and set it aside. Melt butter in a large saute pan over medium-high heat, then add flour. Whisk until a thick paste forms. Slowly add milk, then heavy cream, whisking until the mixture is thick and creamy. Finally, add cheese, salt, and pepper. Mix until combined to create your béchamel sauce.
3 Tablespoons Butter, 3 Tablespoons Flour, 2 cups Whole Milk, 1 cup Heavy Cream, 2 cups Sharp Cheddar Cheese, pepper
Place half of your peeled and sliced Yukon Gold potatoes and onions in the greased baking dish. Sprinkle with salt and pepper, then cover with half of your béchamel sauce.
6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
Add remaining potatoes and onions, along with another sprinkle of salt and pepper, then top with the remaining sauce. Cover with foil and bake for 1 hour.
6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
Uncover and top with a layer of cheese. Bake for 10 more minutes until melted and browned. Serve and enjoy!
2 cups Sharp Cheddar Cheese
Video
Notes
Use a Y-peeler to peel your potatoes. They are easy to hold and make it easy to quickly peel potatoes.
For perfectly sliced potatoes, use a mandoline. A mandoline makes it easy to slice your potatoes to the exact same size, quickly.
If you do not have a y-peeler or a mandoline, use a paring knife to peel and cut your potatoes. Peel them facing away from yourself to avoid cutting yourself.
Do not boil the potatoes ahead of time. This will make mushy, overcooked potatoes.
Add heavy cream and whole milk slowly, while continuously whisking