Ingredients
Scale
- 2 1/2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
- 2 tablespoons unsalted butter
- 1 small yellow onion, cut into thin half moons
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup low-sodium broth (chicken or vegetable)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère or sharp white cheddar
- 1 tablespoon chopped chives
Instructions
- Slice the potatoes 1/8 inch thick with a mandoline and guard, or by knife. Slice the onion into thin half moons and mince the garlic.
- Melt the butter in a 12 inch oven safe skillet over medium heat. Cook the onion with a pinch of the salt for 3 minutes until soft. Add the garlic for 30 seconds.
- Whisk the flour into the cream, milk, and broth until smooth, then whisk in the remaining salt, pepper, thyme, and nutmeg. Pour into the skillet and bring to the barest simmer.
- Layer the potato slices into the sauce in overlapping handfuls, pressing gently until the liquid just peeks through the top layer.
- Cover and simmer on low for 12 to 14 minutes, keeping a lazy bubble, until a center slice bends and yields to a fork.
- Scatter the cheese over the top and broil 2 to 3 minutes, watching closely, until golden with browned edges.
- Rest off the heat for 5 minutes so the sauce sets. Top with chives and serve straight from the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 310
- Sugar: 4
- Sodium: 420
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 7
- Cholesterol: 55