• 2½ lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)

  • Swap tip: Russets work for a fluffier texture; sweet potatoes for a twist!

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour (or use gluten-free flour blend)
• 1½ cups whole milk (or half-and-half for extra richness)
• 1 cup heavy cream
• 1½ cups shredded sharp cheddar cheese
• ¾ cup grated Gruyère cheese
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon nutmeg (optional—but adds warmth!)
• Fresh thyme or chopped chives (for garnish)

🧀 Cheese swap tip: Try smoked gouda, Monterey Jack, or parmesan to mix up the flavor profile.