Instructions
1. Peel and slice the potatoes thinly, keeping the slices uniform for even cooking.
2. In a large saucepan or deep skillet, melt the butter over medium heat.
3. Add the sliced onions and cook for 3–4 minutes until soft and translucent.
4. Sprinkle in the flour and stir well to form a light roux, cooking for about 1 minute.
5. Gradually pour in the milk while stirring continuously to prevent lumps.
6. Add the salt, pepper, and thyme (if using), then bring the mixture to a gentle simmer.
7. Add the sliced potatoes to the pan, stirring gently to coat them in the creamy sauce.
8. Cover and simmer over low heat for 20–25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
9. Adjust seasoning if needed and garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 4 servings
