Ingredients

The following ingredients have 7 Servings
  • 2-1/4 pounds potatoes (Yukon Gold are the best potatoes for this dish. Leave skin on, wash and sliced thinly.)
  • 5 tablespoons butter
  • 1/2 cup onions (sliced in rings then quartered.)
  • 1/4 cup flour
  • 1 teaspoon salt (kosher salt was used)
  • 1/2 teaspoon garlic powder
  • 28 ounces evaporated milk
  • 1/4 cup dried onions (optional but they add more onion flavor)
  • 3 cups shredded colby-cheddar mixed cheese (divided use)

Instruction

  • Bring salted water to boil in a large pot.
  • Turn down to simmer and add the sliced potatoes.
  • Simmer until they are tender.
  • Drain and set aside.
  • Meanwhile melt the butter in a heavy frying pan.
  • Add the onions and saute until they are tender.
  • Remove from pan and set aside.
  • Add 1 tablespoon more of the butter to the pan.
  • Melt it and then add the flour, whisking constantly.
  • Cook on low, stirring constantly for 2 minutes.
  • Add the salt, garlic powder, and evaporated milk, whisking constantly until no lumps remain.
  • Add the dried onions.
  • Simmer, stirring constantly, until the mixture begins to thicken.
  • Add the 2 cups of cheese and stir until smooth and creamy.
  • Remove from heat.
  • Add a layer of potatoes to the casserole dish.
  • Cover with a layer of the cooked onions, about 1/2 cup of the sauce, and about 1/4 cup of the grated cheese.
  • Repeat, ending with a layer of grated cheese.
  • Broil the top of the casserole with a kitchen torch if desired.
  • Cover with aluminum foil and set aside until ready to serve.