I don’t make recipes like this very often. Like this meaning.. I consider it too unhealthy to include in a normal meal rotation for us. But.. I did grow up with a love for cream sauce and what is it really going to hurt every once in a while? The grocery store finally had potatoes on our most recent trip so we snagged a large bag and this just felt like the perfect side dish with our dinner the other night.

First, wash and slice your potatoes pretty thin (they will cook faster that way). I think we used about 4-5 average sized potatoes. We made a LOT – we are notorious for that! Next, melt a stick of butter in a pan. Grab your flour, milk, salt and pepper. Slowing add flour to your melted butter, stirring constantly until you get a nice thick consistency – about like the picture below. You can even go a little thicker – you will just need more milk!

Mix in your salt and pepper to taste. Then start slowing adding your milk until you have a nice, thick yet creamy consistency. It’s pretty darn tasty just like this!

Then add in some cheese. We chose to use sharp cheddar as that is what we had on hand. I’d say it was about a cup. Mix together over low/medium heat until the cheese is mostly melted. Careful not to let the cheese stick or burn to the bottom of the pan.

Take and oven safe dish and layer some sauce on the bottom, then a layer of your potatoes, more sauce and repeat.

It should look something like the picture above. Lastly, I topped this with fresh lemon thyme and parsley. The lemon really added a nice bright flavor to an otherwise somewhat heavy dish.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake another 30 minutes. You can use a fork test to make sure they are done, depending on how thick your slices were they could take a little longer. That’s it – enjoy!