Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, finely diced
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 cup plain Greek yogurt

Instructions:

  1. Melt 1 tbsp of butter in a pan over medium heat. Add diced onions and sauté until translucent and fragrant (about 5 minutes).
  2. Grease a 9x13 inch baking dish. Arrange 1/3 of the sliced potatoes in an even layer, sprinkling with a pinch of salt and a few sautéed onions. Repeat for the remaining layers.
  3. In a saucepan, melt 3 tbsp of butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale.
  4. Slowly pour in the milk while whisking constantly. Simmer on medium-low until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat. Stir in the grated sharp cheddar cheese, garlic powder, smoked paprika, black pepper, and Greek yogurt until smooth.
  6. Pour the cheese sauce evenly over the layered potatoes and bake in the oven for 60 minutes until the top is golden brown and potatoes are tender.