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.