Description
Layers of tender potatoes baked in a rich, creamy sauce with sweet caramelized onions and nutty Gruyere cheese.
Ingredients
Scale
For the Crust:
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gruyere cheese, divided
- 1/2 tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 25-30 minutes. Add garlic and cook for 1 more minute. Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk and cream until smooth. Bring to a simmer and cook until slightly thickened. Remove from heat and stir in 1 cup of Gruyere cheese, nutmeg, salt, and pepper.
- Arrange half of the potato slices in the prepared baking dish. Pour half of the cream sauce over the potatoes. Repeat with the remaining potatoes and sauce. Top with the remaining 1 cup of cheese.
- Cover with foil and bake for 45 minutes. Uncover and bake for another 20-30 minutes, or until the top is golden brown and the potatoes are tender. Let stand for 10 minutes before serving.
Notes
You can customize the seasonings to taste.