These potatoes need no introduction. They hold a permanent spot on my "last meal on Earth" menu. Grandma didn't use garlic, but it's a proven fact that garlic makes everything better.
Time: 1 hour 20 minutes
Cooking level: Beginner
3 pounds Yukon Gold Potatoes, peeled and cut into 1/8 inch slices
8 ounces Swiss Cheese, grated
4 TBS butter
4 TBS flour
2 tsp Salt (add more if needed)
1 tsp Pepper
4 cups 2% Milk
2 cups Heavy Cream
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup minced yellow onion
2-3 cloves garlic, minced
1. Preheat oven to 400° and butter a 9x13 baking dish.
2. Carefully, use a mandolin to cut potatoes into 1/8 inch slices. If you don't have a mandolin, you can cut a skinny slice off of each potato to give it a flat edge, and slice them as thinly and uniformly as possible.
3. In a very large saute pan over medium heat, melt 4 TBS butter, minced garlic, and add half of the onion. Saute until soft and translucent but not brown, about 4-5 minutes.
4. Sprinkle in 4 TBS flour and stir to combine with butter, making a roux. Cook over medium heat for 2 minutes, stirring constantly, and not letting it brown.
5. Slowly pour in milk, heavy cream, onion powder, and garlic powder - whisking constantly to incorporate the roux.
6. Bring sauce to a simmer over medium heat and cook until slightly thickened, 5-10 minutes, stirring frequently. Season to taste with S&P.
7. Transfer 1/3 of sauce to baking dish. Add 1/3 of potato slices, and sprinkle with 1/3 of shredded Swiss and 1/2 of remaining minced onion on top. Gently press potatoes to make sure they're evenly coated with sauce. Repeat the process until all ingredients are used up, ending with Swiss.
8. Cover dish with foil and bake for 40 minutes, uncover, and bake for additional 15-20 minutes, until bubbly and golden and magical.
9. Let cool just long enough to save your taste buds. Minutes feel like hours when you're waiting to dig into this goodness.