Ingredients

The following ingredients have 8 Servings
  • 3 pounds gold potatoes (about 10 to 12 potatoes)
  • ½ cup white onion (thinly sliced (about half a medium onion))
  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole milk
  • ¾ heavy cream
  • 8 ounces sharp cheddar cheese (shredded off the block)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instruction

  • First, preheat your oven to 350° F, and spray a 9 x 13-inch or 2.5 quart casserole dish with non-stick cooking spray.
  • Bring a large pot of water to a boil. Boil the potatoes for 10 to 15 minutes until they are tender but still firm. Remove them from the pot, and place them in cold water. Carefully remove the skins while leaving the potatoes intact. Then slice the potatoes to a ¼ inch thick.
  • Layer the potato slices and onions in the prepared baking dish. Set aside.
  • In a large saucepan over medium heat, begin melting the butter. Add the garlic powder, onion powder, paprika, salt, and pepper. Let everything cook for about a minute or two until the butter has completely melted.
  • Add the flour, and whisk for 3 to 5 minutes. Pour in the milk and heavy cream, and whisk until smooth. 
  • Once the milk and heavy cream starts to steam, sprinkle in two thirds of the cheese (reserve the rest) while stirring the mixture.
  • Pour the cheese sauce into the casserole dish over the potatoes and onions. Sprinkle the remaining cheese over the top.
  • Bake covered for 30 to 40 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and brown.