Ingredients

The following ingredients have 6 Servings
  • 2 pounds moderate to high starch potatoes (see blog post for more info) (, thinly sliced)
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic (minced)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream ((use full fat))
  • 1 1/2 teaspoons salt
  • 1 1/2 cups shredded Cheddar cheese ((another fabulous option is half Gruyere/half Emmentaler) )
  • 1/4 cup grated Parmesan cheese (divided in half)

Instruction

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.
  • Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.
  • Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.