Description
A comforting dish with layers of creamy cheese sauce and tender potatoes, perfect for gatherings or family dinners.
Ingredients
- 2 lbs Yukon gold potatoes
- 1 white or yellow onion
- 4 tbsp butter
- 1/4 cup all-purpose flour (or gluten-free 1:1 flour)
- 2 cups unsweetened almond milk (or regular milk)
- 1 cup cheddar cheese, shredded
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice the Yukon gold potatoes and onion.
- In a large saucepan, melt butter over medium heat and add the sliced onion, sautéing until translucent.
- Stir in the all-purpose flour and cook for a minute.
- Gradually whisk in the almond milk until smooth.
- Add garlic powder, salt, and pepper; bring to a simmer.
- Remove from heat and mix in cheddar, Gruyere, and Parmesan until melted.
- In a baking dish, layer half of the potatoes followed by half of the cheese sauce; repeat the layers.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 30 minutes until golden brown.
- Let cool for a few minutes, then garnish with chopped parsley before serving.
Notes
Use a mandoline for even potato slices and feel free to mix different cheeses for additional flavor.