Ingredients
The following ingredients have 7 Servings
- 2 1/2 - 3 lbs russet potatoes
- 1/2 yellow onion chopped
- 4 cloves garlic minced
- 1/2 tsp. garlic powder
- 1/4 tsp. ground mustard seed
- 1/2 tsp. paprika
- 2 cups half & half cream
- 1 cup sour cream
- 2 tbsp. cornstarch
- 2 tbsp. butter
- 2 cups cheddar cheese
- 1 cup white cheddar chese
- 1/4 parmesan cheese shredded
Instruction
- Preheat oven 375 degrees
- Butter casserole dish generously with butter, cooking spray or olive oil and set aside.
- Peel potatoes and thinly slice. After peeling them set them in a large bowl of cold water as this helps remove some starch. Drain and rinse one more time.
- Chop onions and mince garlic and place in small bowl. I also put the spices in a bowl to combine.
- Meanwhile to make cheesy sauce melt butter over medium heat in sauce pan. Stir in cornstarch, garlic powder, ground mustard, and papirka to form roux.
- Stir in half & half cream and sour cream and whisk about 8-10 minutes till starting to thicken.
- Turn off heat add cheese reserving 1 cup of cheddar and parmesan cheese for topping.
- Place half of the sliced potatoes on bottom of casserole dish.
- Sprinkle with half the chopped onion and garlic.
- Top with half the cheese sauce.
- Repeat layers starting with remaining potatoes.
- End by topping with additional cheese.
- Cover and bake in preheated oven 45 minutes.
- Remove from oven and carefully remove cover and continue to bake another 15 minutes.
- Allow at least 10 minutes to cool prior to serving.
