Ingredients

The following ingredients have 6 Servings
  • 3 lbs Yukon gold potatoes (peeled and thinly sliced)
  • Salt and freshly ground black pepper
  • 1 tablespoon flour (plus more if needed)
  • 4 tablespoons butter (cut into 1/4-inch cubes)
  • 1 cup whole milk or half-and-half (plus more if needed)

Instruction

  • Preheat the oven to 400°F and generously butter a 3-quart casserole dish (13 x 9 x 2-inch).
  • Arrange a single layer of potato slices in the bottom of the casserole dish with their edges overlapping slightly and season with salt pepper.
  • Add the flour to a small, fine-mesh strainer and dust the potatoes as evenly as possible.
  • Add another layer of potatoes, season and dust with flour, then scatter a few cubes of butter on top.
  • Heat 1 cup of the milk in the microwave for 1 minute, then pour 1/4 cup evenly over those first two layers of potatoes.
  • Repeat the process with the remaining potatoes. Make sure you have some butter left to dot the top layer.
  • How much milk you need will depend on the shape and size of your casserole dish. The level should come about 3/4 of the way up the height of the potatoes, so if you need more than the initial 1 cup, add it in small increments and be careful not to add too much.
  • Butter a piece of aluminum foil, cover the casserole tightly and bake for 30 to 40 minutes or until the potatoes are tender when pierced with a knife.
  • Remove the foil, tilt the dish and spoon some of the liquid over the top of the potatoes.
  • Return the casserole to the oven uncovered, for 20 to 30 minutes longer, or until the liquid has evaporated, and the top layer of potatoes is golden brown.
  • Let stand for 10 minutes before serving.