Ingredients:

  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Peel and slice the Yukon Gold potatoes to 1/8-inch thickness using a mandoline or sharp knife.
  2. Toss the sliced potatoes with salt, pepper, and nutmeg in a large bowl.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux.
  4. Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes.
  5. Stir in garlic powder and onion powder, seasoning with salt and pepper to taste. Remove from heat.
  6. Layer half the sliced potatoes evenly in the bottom of the baking dish. Pour half of the béchamel sauce over the potatoes, followed by half of the Gruyère cheese.
  7. Repeat with the remaining potatoes, sauce, and top with the Parmesan cheese.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
  10. Allow the dish to rest for at least 10 minutes before serving. Garnish with chopped parsley if desired.