Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 2 tsp salt, divided
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Slice your potatoes into consistent 1/8-inch rounds. Lightly salt the slices and let them sit for 5 minutes.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly pour in milk and heavy cream, whisking constantly.
  3. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in garlic, nutmeg, salt, and pepper.
  4. Grease your baking dish. Arrange a layer of potatoes, then pour a portion of the cream sauce over them. Repeat until all ingredients are used, finishing with a layer of sauce on top and shredded cheese.
  5. Bake at 375°F (190°C) until the top is mahogany-colored and a knife slides into the center with zero resistance.