Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • 1 peeled and small diced yellow onion
  • 1 finely minced garlic clove
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup grated parmesan cheese
  • ½ cup shredded asiago cheese
  • 4 peeled and thinly sliced russet potatoes
  • salt and pepper to taste

Instruction

  • Preheat the oven to 350°.
  • Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
  • Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
  • Mix in the all-purpose flour to make a roux.
  • Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
  • Finish by stirring in ½ the cheeses, salt, and pepper.
  • Add a 1/3 of the cheese sauce to the bottom of a 7x11 casserole dish sprayed with non-stick spray.
  • Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
  • Next, add on the remaining potatoes, and then the remaining sauce and cheese.
  • Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.