Ingredients

The following ingredients have 10 Servings
  • 3 lbs potatoes ((See Note 1))
  • 1 large onion (halved)
  • 1/4 cup butter
  • 2 garlic cloves (minced)
  • 1/4 cup all purpose flour
  • 2 cups milk ((See Note 2))
  • 1 cup chicken stock
  • 2 tbsp Ranch Seasoning
  • 1/2 tsp salt
  • 1/8 teaspoon black pepper

Instruction

  • Preheat oven to 350˚F. Grease a 9"x13" baking dish with butter or cooking spray.
  • Using a mandolin or sharp knife, cut the entire onion and potatoes separately a 1/8" thin. Set aside.
  • In a skillet or Dutch oven melt butter and add onion and saute several minutes over medium heat. Add garlic, salt, pepper and saute until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to mix thoroughly and cook flour.
  • Stir in the milk, chicken stock, Ranch Seasoning and bring to a boil. Lower heat and simmer. Continue to stir with spoon or whisk. Sauce will thicken after 2-3 minutes.
  • Layer 1/3 of the potatoes in the bottom of a 9"x13" baking dish and pour 1/3 of the cream sauce sauce over top. Spread evenly using spatula. Repeat layers 2 more times ending with cream sauce on top. Cover with aluminum foil and bake for 45 minutes.
  • Uncover and bake for an additional 45 minutes or until golden brown and potatoes are tender. Turn on broiler 3-4 minutes for golden top.
  • Allow to rest for 15 minutes before cutting/serving to cool and firm up.