Ingredients

The following ingredients have 7 Servings
  • 2 pounds russet potatoes
  • 1/4 cup onion (thinly sliced *optional - see notes)
  • 3 tablespoons butter
  • 1 teaspoon thyme leaves (chopped)
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground )
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1¼ cups cheddar cheese (extra sharp )

Instruction

  • Lightly spray a 8x8 or 9x9 baking pan and preheat your oven to 350°.
  • Thinly slice 2 pounds peeled potatoes. To keep from oxidizing, soak in cool water.
  • In a 10-inch skillet, melt the butter with the thyme. Sprinkle in the flour, stir and cook 2 minutes.
  • Pour in the milk and broth, stir and simmer on medium-low until slightly thickened. Remove off of the heat and stir in the salt, pepper, cayenne and nutmeg. Stir in the cheese until melted and the sauce is smooth.
  • Layer half of the potatoes in the prepared pan and pour half of the cheese sauce. Use the back of your spoon to smoothe the sauce over the potatoes. Repeat with the remaining potatoes and sauce.
  • Cover tightly with aluminum foil and bake on the middle rack of your preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes.
  • For an extra crispy topping, turn on the broiler. Watch carefully to avoid burning.