Ingredients:
- 3 lbs potatoes, peeled and thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions:
Preheat and prepare
Preheat oven to 400°F. Grease a 9×13-inch baking dish well.
Make the sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually whisk in the milk, salt, black pepper, and garlic powder. Stir constantly until the mixture thickens and becomes smooth and bubbly.
Layer the potatoes
Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the sauce over the potatoes.
Add the remaining potatoes on top, then pour over the rest of the sauce.
Bake covered
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Bake uncovered
Remove the foil and continue baking for 25 to 30 minutes, until the potatoes are tender and the top is golden brown.
Rest and serve
Let the dish rest for a few minutes before serving to allow the sauce to set.
Tips for Best Results
- Slice potatoes evenly to ensure consistent cooking
- Use a mandoline slicer if available for thin, uniform slices
- Stir the sauce constantly to prevent lumps or burning
- Letting the dish rest improves texture and makes serving easier
Time and Yield
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 6–8
Notes and Variations
- Whole milk provides the best creaminess, but 2% milk can be used
- Add shredded cheese between layers for a richer version
- Include thinly sliced onions for extra flavor
- Sprinkle fresh herbs such as thyme or parsley before serving