- 4 small/medium russet potatoes (washed – not peeled) and very thinly sliced (I recommend using a mandolin if you have one).
- 6 Tablespoons salted butter
- 3 Tablespoons flour (1–1 gluten free flour works too)
- 1 1/2 Teaspoon kosher salt
- 1 1/2 cup unsweetened almond milk
- 2 Teaspoons chopped garlic
- 2 Teaspoons rosemary
- 2 Teaspoons fresh thyme
- 8oz goat cheese
- In medium saucepan, melt butter and continue to let it sit on medium until it starts to bubble and you smell a nutty aroma – keep mixing and moving it around with your spoon to avoid burning it. You want it to turn a brownish color and give off that nutty aroma.
- When butter is browned add flour and mix together with butter.
- Add milk, garlic, rosemary, thyme and mix well.
- Then add goat cheese and mix until fully melted.
- Take larger casserole pan if you want thinner layers or a medium-sized casserole pan if you want thicker layers.
- Place half of your potatoes in bottom of sprayed pan.
- Take cheese sauce and pour approx 1/3 over bottom layer.
- Then layer the rest of your sliced potatoes.
- Then pour the remaining sauce over potatoes.
- Place fresh thyme on top.
- Bake for 35-45 minutes at 400.*
- Check periodically – you want the tops to be perfectly browned.
- Serve immediately.
- *Note: I have gotten some (much appreciated) feedback regarding cooking time. 35-45 minutes of cook time will most likely result in a more firm potato. If you want softer potatoes, add an additional 15-20 minutes to the cook time. Of course, cook time will be affected by how thickly you cut your potatoes, how many layers of potatoes you do, size of pan and simply your desired “done-ness” of your potato. I would recommend testing the firmness of your potatoes at the listed 35-45 minutes and then determine if you need the extra cook time or not.