Cheesey, creamy, and warm, these were my favorite part of the meal.
For baked potatoes and French fries, russet potatoes are great, but not for this dish.
Instead, use Yukon Gold or other yellow potatoes.
A roux of butter and flour thickens the sauce.
Sauce base: vegetable broth and whole milk!
Cut the potatoes into 1/8-inch pieces. This step can be done with a mandoline slicer, but I prefer a knife.
Be sure to slice potatoes thinly and evenly to cook them equally.