Ingredients

The following ingredients have 4 Servings
  • Potatoes:
  • 2 pounds yukon gold potatoes
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  • Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3 cloves garlic, minced
  • 1 1/2 cups sharp cheddar cheese, grated divided
  • kosher salt and freshly ground pepper, to taste
  • chives, optional, garnish

Instruction

  • Preheat oven to 425º F.
  • Place a wooden spoon handle on either side of potatoes and make thin slices. The spoon handles ensure you don’t slice all the way through the potatoes. Transfer potatoes to a 9x13-inch baking dish.
  • Whisk together remaining ingredients for potatoes (butter, olive oil, garlic powder, salt and pepper), then brush or drizzle over potatoes.
  • Place baking dish in oven and bake for 40 minutes, or until potatoes are fork tender.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, then whisk in garlic and flour to create a roux. Cook for 1-2 minutes, or until golden.
  • While stirring continuously, pour in milk, then bring to a boil. Reduce heat to low and simmer for 5-10 minutes, or until sauce thickens.
  • Season generously with salt and pepper, then remove from heat.
  • Sprinkle 1 cup cheddar cheese on top of potatoes, then pour sauce on top. Sprinkle remaining cheese on top.
  • Return baking dish to oven and cook for another 15-20 minutes, or until cheese is melted and bubbly.
  • Remove from oven and top with minced chives before serving. Enjoy!