Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups low-fat milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
  2. Slice the potatoes into 1/8-inch thick rounds. Toss them in a bowl with salt and pepper to ensure every layer is seasoned.
  3. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until fragrant.
  4. Slowly pour in the milk, whisking constantly. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat. Stir in the garlic powder, nutmeg, and 1 1/2 cups of the grated cheese until completely smooth.
  6. Arrange 1/3 of the potatoes in the bottom of the dish. Pour 1/3 of the sauce over them. Repeat for two more layers.
  7. Sprinkle the remaining 1/2 cup of cheese over the final layer.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until the top is mahogany-colored.