Ingredients
Scale
- 4 pounds Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or half-and-half for richer sauce)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Ensure the potatoes are peeled and sliced uniformly thin (no more than 1/8 inch thick) to ensure even cooking.
- Step 2: Prepare the sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute (this creates a roux). Gradually whisk in the milk until smooth. Bring the sauce to a simmer, stirring constantly, until it thickens slightly. Remove from heat and stir in the salt, pepper, garlic powder, and nutmeg.
- Step 3: Layer the potatoes and sauce: Arrange one-third of the sliced potatoes in an even layer across the bottom of the prepared baking dish. Pour one-third of the prepared sauce evenly over the potatoes. Repeat this layering process twice more until all potatoes and sauce are used.
- Step 4: Initial Bake: Cover the baking dish tightly with aluminum foil and bake for 45 minutes to steam the potatoes and begin softening them without browning the top.
- Step 5: Finish Baking: Remove the aluminum foil and continue baking for an additional 30–45 minutes, or until the potatoes are tender when pierced with a fork and the sauce is bubbly and lightly golden brown. Let the dish rest for 10 minutes before serving.
Notes
- Store any leftovers tightly covered in the refrigerator for up to three days, though freezing is generally not recommended as the thawed sauce may develop a grainy texture.
- If reheating the entire dish, cover it tightly with foil and bake at 300°F (150°C) until warmed through, adding a splash of whole milk over the top if the sauce appears dry.
- Pair the ultimate comfort of these creamy potatoes with a contrasting element, such as roasted turkey ham, prime rib, or a simple side of acidic steamed green beans to balance the richness.
- For the most tender results, use a mandoline to achieve the required uniform 1/8-inch thickness, as perfectly even slicing is the single most important factor for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American