3poundsPotatoesYukon gold or red potatoes. Peeled and sliced ⅛ inch thick.
½teaspoonpaprika
Instructions
Heat oven to 350°. Grease a casserole baking dish with butter; set aside. a 9 x 13" baking works well here.
Melt butter in a 6-quart Dutch oven over medium heat. Add onion. Cook, stirring occasionally, until tender, about 7 minutes. Add garlic and cook until fragrant. Less than one minute.
Add flour; cook, stirring, until smooth, about 2 minutes.
Add cream, milk, thyme, salt, and pepper; bring to a boil. Add potatoes; cook, stirring occasionally, until potatoes are just tender, 8–10 minutes.
At this point, taste the sauce and adjust for more salt if needed.
Transfer mixture to prepared baking dish. Using a spoon, press mixture down; sprinkle with paprika. Bake until golden brown and a knife inserted into middle of potatoes slides in easily, about 40 minutes.
Notes
Tips For Success
Evenly sliced potatoes will cook more consistently ... use a mandolin.
Heavy whipping cream. Don't try to skimp on fat calories and use half and half. The fat content in cream simply cooks better and doesn't separate like milk or half and half. In addition, as the potatoes cook, they will release some starchy moisture into the cream. Better to have that moisture mix with thick luscious cream for a beautiful thick sauce.