Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 3 Tbsp butter (or lactose-free alternative)
- 1 small onion, minced
- 3 Tbsp all-purpose flour (or 2 1/2 Tbsp cornstarch + 3 Tbsp water for gluten-free)
- 3 cups Lactaid 2% milk
- 1 cup low-sodium chicken or vegetable broth
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 pinch nutmeg
- 3/4 cup lactose-free cheddar cheese (optional)
- 1/4 cup grated Parmesan (optional)
- parsley or chives, chopped (garnish)
- lemon zest (optional garnish)
Equipment
- 9×13-inch baking dish
- saucepan for making cream sauce
- whisk for smooth sauce
- chef's knife for slicing potatoes
- foil for covering dish
- oven
- Slow cooker (optional) for alternate method
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Melt butter in a saucepan. Add minced onion and cook 3–4 minutes until translucent. Stir in flour and cook 1 minute to form a roux.
- Whisk in Lactaid milk and broth gradually. Add garlic, salt, pepper, thyme, and nutmeg. Simmer 3–5 minutes until lightly thickened.
- Layer half the sliced potatoes in the dish. Pour half the sauce over them. Repeat with remaining potatoes and sauce. Top with cheddar, if using.
- Cover tightly with foil and bake 40–45 minutes.
- Uncover and add Parmesan, if using. Bake 20–25 minutes more until golden and tender.
- Rest 10–15 minutes before serving. Garnish with parsley and lemon zest if desired.
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 430mgPotassium: 740mgFiber: 3gSugar: 5gVitamin A: 550IUVitamin C: 24mgCalcium: 170mgIron: 1mg
Notes
Gluten-free: Replace flour with 2 1/2 Tbsp cornstarch mixed with 3 Tbsp water.
Make-ahead: Par-bake covered 40–45 min, cool, cover, and refrigerate up to 48 h. Finish uncovered 20–30 min to brown.
Fiesta Party: Add roasted jalapeños and pepper-jack cheese for a spicy twist.
Vegan: Use oat milk, vegan butter, and a little cashew cream; omit cheese.
Alternate Methods: Slow Cooker: Layer potatoes and hot sauce in crock; cook LOW 4–5 h to tender, then broil or bake uncovered to brown. Air Fryer (small casserole): 325°F (165°C) for 25–35 min, covered for first half; uncover to brown at the end.
Make-ahead: Par-bake covered 40–45 min, cool, cover, and refrigerate up to 48 h. Finish uncovered 20–30 min to brown.
Fiesta Party: Add roasted jalapeños and pepper-jack cheese for a spicy twist.
Vegan: Use oat milk, vegan butter, and a little cashew cream; omit cheese.
Alternate Methods: Slow Cooker: Layer potatoes and hot sauce in crock; cook LOW 4–5 h to tender, then broil or bake uncovered to brown. Air Fryer (small casserole): 325°F (165°C) for 25–35 min, covered for first half; uncover to brown at the end.
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