Ingredients

The following ingredients have 7 Servings
  • 4 tablespoons salted Challenge Butter
  • 1 shallot (, finely chopped)
  • ¼ cup all-purpose flour
  • 3 cups milk (, preferably 2% or whole)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme (, or 1/2 teaspoon dried thyme)
  • 4 lbs Yukon gold potatoes (, 1/4-inch slices)
  • 8 ounces about 2 cups shredded white cheddar cheese, divided

Instruction

  • Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
  • Melt butter in a large skillet over medium low heat. Add shallot and cook until soft, 3-4 minutes.
  • Add flour and whisk until incorporated with the butter and shallots.
  • Gradually add milk to the pan while whisking constantly. Once all the milk has been added, increase heat to medium high and bring to a boil, continuing to stir regularly. Add salt, pepper, and thyme.
  • Cook for a few minutes until thick. Add 1  1/2 cups of the cheddar cheese and stir until smooth. Taste and add more salt and pepper if needed. Remove from heat.
  • Add enough of the sauce to the prepared baking dish so that it coats the bottom. Add one third of the sliced potatoes to the dish, then pour one third of the sauce over the potatoes, trying to cover as many potatoes with the sauce as possible. Repeat with remaining potatoes and sauce.
  • Sprinkle remaining 1/2 cup of cheese on top and cover with aluminum foil.
  • Bake for 30 minutes, then remove foil and bake for an additional 35-40 minutes until potatoes are cooked through and cheese has started to brown.
  • Let sit for about 15 minutes before serving.