Sliced Potatoes Recipe

An easy, cheesy, thinly sliced potatoes recipe for you to enjoy! This recipe uses Yukon gold potatoes, grated gruyere and parmesan cheese, thyme, and a bit of rosemary too for rich, herby flavor. 



– 4 lbs Yukon gold potatoes – 2 tbsp butter, plus extra for greasing the dish – 1 small white onion, sliced – 4 garlic cloves, minced – 6 sage leaves, torn – 1/4 cup flour – 1 cup chicken or vegetable stock



– 1 cup milk, 1% or 2% – 1 cup heavy cream – 1 tsp kosher salt – 1/2 tsp freshly cracked black pepper – 1 tsp minced fresh thyme, divided – 1 tsp minced fresh rosemary – 2 cups grated gruyere cheese – 1/4 cup grated Parmesan

Preheat oven to 350 degrees F.

Peel the potatoes and use a mandolin to slice into 1/8 inch thick rounds.

Melt the butter. Add onion and garlic and cook until softened, 3-5 minutes.

Add the sage leaves and cook until they've crisped, about 1-2 minutes.

Add the flour and cook, stirring constantly, for 2 minutes.

Add chicken stock and cook until thickened, stirring frequently, about 3 minutes.

Turn off the heat and stir in the milk, cream, salt, pepper, 1/2 of the thyme, and the rosemary.

Grease a 10.5"x7.5" baking dish with butter. Layer half the potatoes in the baking dish.

Pour half the cream mixture over the potatoes and top with half the shredded gruyere.

Repeat with remaining potatoes, cream mixture, and cheese. 

Top with parmesan and remaining thyme.

Cover with foil and bake in preheated oven for 30 minutes. 

Remove the foil and bake for an additional 15-20 minutes.

Let cool for 10 minutes and serve.

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