Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt!
This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you'll have to adjust the baking time.
This is a must for Thanksgiving!
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