@meghanlynncontent: ✨FANCY POTATOES, p17 of Something Good✨ 💗INGREDIENTS: 2 pounds Yukon gold potatoes 4 tablespoons butter 1-2 shallots 1 head of garlic, minced (yes, a whole head-trust me) 3 tablespoons all-purpose flour 2 cups heavy cream 1½ cups freshly shredded white Cheddar cheese 1½ cups freshly grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon ground cloves Salt and pepper to taste 💗INSTRUCTIONS: Preheat your oven to 400°. Generously grease a 9x13. Start the sauce. In a saucepan over medium heat, melt the butter. Add the shallot and cook 2 to 3 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Build the roux. Sprinkle in the flour and whisk constantly, cooking 1 to 2 minutes until it smells a little toasty (not burned-this isn't a life lesson today). Slowly whisk in the heavy cream. Cook, whisking, until thickened, about 5 minutes. Reduce heat to low. Stir in the white cheddar, parmesan, garlic powder, smoked paprika, cloves, salt and pepper. Stir until smooth. Let the sauce cool slightly for 1 to 2 minutes. Slice the potatoes into uniform ¼ inch rounds. You want "thin enough to cook," not "accidentally made into chips." Line the slices up neatly in rows. Don't cram them in like sardines, but don't leave them lonely either. Pour the sauce over the potatoes. Use a spoon to gently separate the slices so the sauce slips down between the layers. Cover with foil and bake 45 minutes. Uncover and bake 30 minutes more, until golden and bubbly. Let it sit 10 minutes so the sauce sets up and the flavor gets its act together.

MEGHAN LYNN

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Thursday 22 October 2026 17:29:58 GMT