Sliced potatoes baked in a creamy sauce under a golden cheddar crust, seasoned in every layer.
You'll need: 10-inch cast iron skillet and a saucepan
Ingredients
- 2 1/2 lb Yukon Gold potatoes, sliced into ⅛-inch rounds
- 2 tbsp unsalted butter or ghee
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 sprigs fresh thyme, leaves only
- 2 tsp Dijon mustard
- 3 tbsp Mama Nina Mix, divided: 1 tbsp in the sauce, 1 tbsp between layers, 1 tbsp with the cheese
- 3 3/4 oz cheddar cheese, shredded, about 1 cup
- 2 tbsp chives, minced, to finish (optional)
Method
- Heat the oven to 400°F.
- Melt the butter in a saucepan over medium. Whisk in the flour and cook 1 minute, until it forms a paste.
- Slowly whisk in the milk, then add the thyme, Dijon and 1 tbsp Mama Nina Mix. Simmer until it coats a spoon, 5–8 minutes. Tip: Add the milk slowly and keep whisking — that's the difference between smooth and lumpy.
- Slice the potatoes into ⅛-inch rounds. Tip: Even thickness matters more than thinness. A mandoline earns its keep here.
- Spread some sauce in the skillet. Layer the potatoes in overlapping circles, sprinkle a little Mix, and add sauce. Repeat for about four layers, using 1 tbsp Mama Nina Mix in all. Tip: Season between layers, not just on top. It's the only way to reach the middle.
- Toss the cheddar with the last 1 tbsp Mama Nina Mix and scatter it over the top. Cover with foil and bake 40 minutes. Tip: The Mix in the cheese toasts into the crust.
- Uncover and bake 20 minutes more, until golden and a knife slides through with no resistance.
- Rest 10 minutes, scatter the chives, and serve hot. Tip: Resting lets the sauce set so it doesn't run.
Good to know: Cheddar brings salt. Swiss has less and melts just as well.
Don't be salty.
