Ingredients

The following ingredients have 8 Servings
  • 3 pounds russet potatoes (or yukon gold)
  • 1 small onion (diced)
  • 4 cloves garlic
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 8 ounces chicken broth
  • 16 ounces milk
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried dill

Instruction

  • Lightly grease a 9x13 casserole dish and set aside. Preheat oven to 350 degrees Fahrenheit.
  • Peel potatoes, rinse, and slice to 1/8" thickness. I recommend using a mandoline slicer if you have one available.
  • In a saucepan over medium heat, add butter. Once melted, add onions and cook until they begin to brown and turn translucent, about 4-5 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to coat and create a paste. Cook for one minute.
  • Whisk in broth and milk. Continue whisking until no lumps remain. Cook sauce for another 3-4 minutes or until thickened slightly. Remove from heat. Add salt, pepper, and dill, stirring to incorporate.
  • In your 9x13 pan, arrange about 1/4 of sliced potatoes in the bottom of the dish, overlapping slightly. Pour 1/4 of sauce over potatoes. Repeat 3x more for a total of four layers of potatoes and four layers of sauce.
  • Cover casserole with foil and bake for 45 minutes. Uncover and bake an additional 15-20 minutes, or until potatoes can easily be pierced through with a fork in the center of the casserole. The thicker your potatoes are sliced, the longer it will take for them to cook through.