Servings6 servings


AuthorBeth Pierce


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 medium onion chopped
  • 3-4 cloves garlic minced
  • 3 cups whole milk
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • ⅛ teaspoon cayenne pepper
  • Kosher salt and fresh ground black pepper to taste
  • 3 lbs Yukon Gold Potatoes thinly sliced


  • Preheat oven to 350 degrees. Grease a 9×9 inch or not-deep 2-quart casserole dish.
  • Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly.
  • Whisk in the flour and cook for 2 minutes. Slowly add the milk whisking to combine. Cook over low heat until thickened, whisking frequently. Do not let it boil.
  • Whisk in about 2/3 of the thyme and parsley and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
  • Layer 1/4 of the sliced potatoes in the bottom of a greased casserole dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times ending with the cream sauce. Top with the remaining fresh herbs.
  • Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.


  • Yukon gold or Russet Potatoes work well with this recipe.
  • Slice the potatoes between 1/8-1/4 inch thick. A mandoline works really well for this recipe.
  • For optimal flavor, use fresh herbs. But dried herbs can be used in a pinch.
  • If you like a lot of seasoning, add fresh herbs, salt, and black pepper to each layer. Or go hog wild and add some Cajun or Creole seasoning.
  • To make these into au gratin potatoes, whisk in about 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
  • Keep an eye on the potatoes when under the broiler. Broilers can be so unpredictable, especially in older ovens. I always set a 1-2 minute timer, so I do not get distracted.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven.


Calories: 344kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 122mg | Potassium: 1190mg | Fiber: 6g | Sugar: 8g | Vitamin A: 565IU | Vitamin C: 49mg | Calcium: 193mg | Iron: 2mg

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