Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1 cup whole milk
– 1 teaspoon garlic powder
– Salt and black pepper to taste
– 2 cups Gruyère cheese, shredded
– 1 tablespoon fresh thyme (optional)
Equipment Needed
– 1 large baking dish (around 3 quarts)
– A mandoline slicer or sharp knife
– A large saucepan
– Whisk
– Measuring cups and spoons
– Aluminum foil
– Oven mitts
Step-by-Step Instructions
Let’s dive into the fun of making this creamy goodness! First, preheat your oven to 350°F (175°C). While the oven is warming up, I like to take my time peeling and slicing the potatoes thinly. Having a mandoline slicer is a game changer because it ensures even slices, which helps the potatoes cook uniformly. I layer the sliced potatoes in the baking dish, sprinkling a little salt and pepper between layers. It’s all about building flavor from the get-go. (See the next page below to continue steps…)