The Scoop
Skip the dad jokes and go full comfort-foodmain event.
Layers of thinly sliced Yukon golds, soft onions hiding in between like they’re up to something, all swimming in a cheesy, buttery sauce that basically qualifies as emotional support. Then it gets baked until the top turns golden and slightly dramatic in the best way.
Ingredients
For the potatoes:
- butter or oil, to taste, for greasing the baking dish
- 3 pounds (6-7 medium) Yukon Gold potatoes, thinly sliced into 1/8-inch rounds
- 1/2 white or yellow onion, cut into slices
For the sauce:
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, may substitute unsweetened almond milk or skim
- 1 (8-ounce) package sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt, plus more, to taste
- freshly ground black pepper, to taste
For the topping:
- 1/2 cup Gruyère cheese
- 1/4 cup parmesan, grated
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 2-quart square baking dish with the extra butter.
- Add the potato slices to the prepared baking dish in three tight, slanted rows, leaving just enough space so the potatoes are slightly slanted.
- Add the onion slices in between the rows and on top of the potatoes.
- In a skillet over medium heat, melt the remaining 2 tablespoons of the butter.
- Add about 1/4 of the flour to the melted butter and whisk to combine.
- Slowly add in about 1/4 of the milk and vigorously whisk until no lumps remain.
- Repeat adding the flour and the milk to the skillet, alternating between the 2 and whisking until smooth.
- Bring the sauce mixture to a simmer.
- Reduce the heat to low.
- Add the cheddar cheese, the garlic powder, 3/4 teaspoon of the salt, and the pepper and stir to combine.
- Taste the sauce and season it with the extra salt and the pepper, as needed.
- Pour the sauce evenly over the potatoes and the onions to cover them completely.
- Cover the pan with foil and bake for 45 minutes.
- Remove the foil and sprinkle the potatoes with the Gruyère and the parmesan.
- Bake until the potatoes are cooked through and the top is golden-brown, about 30-45 minutes.
- Serve garnished with the parsley.
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