Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups half and half cream ((or whole milk))
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups cheddar cheese, divided ((or Gruyere cheese))
  • 6 cups thinly sliced potatoes ((about 2 1/2 pounds))
  • 1/4 cup diced onion
  • 1 tablespoon freshly snipped parsley

Instruction

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk until combined.
  • Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  • Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  • Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Spray a 9x13 pan with cooking spray.
  • Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce.
  • Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
  • Cover the pan with foil and bake for 40 minutes.
  • Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  • Top with fresh parsley, if desired. Serve warm.