Ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 1/2 cup heavy cream
- 1 cup milk
- 1 1/2 teaspoon salt
- 2 pound Yukon Gold potatoes, scrubbed and sliced
- 1/8 teaspoon pepper
- 4 ounce shredded Gruyere cheese
Servings: people
Instructions
- Preheat oven to 375 degrees F. Grease a 2-quart baking dish.
- Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
- Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes.
- Remove from heat; stir in pepper.
- Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes. Top with remaining 1/2 cup cheese.
- Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving.
