Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp unsalted butter, for sautéing
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh chives, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Slice your potatoes into uniform rounds approximately 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning, then drain and pat dry before use.
  2. Over medium heat, melt 4 tbsp of butter in the Dutch oven. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
  3. Slowly pour in the warmed milk and heavy cream, whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the salt, pepper, nutmeg, and shredded cheddar until melted and smooth.
  5. Sauté the sliced onions in a separate pan or in the pot before the sauce until translucent.
  6. Layer 1/3 of the potatoes in the bottom of the Dutch oven, followed by a sprinkle of onions and a drizzle of sauce. Repeat the layers until all ingredients are used.
  7. Bake in the oven until potatoes are tender, then finish with a quick broil to create a golden-brown crust. Garnish with chopped chives and Parmesan cheese.