Ingredients

The following ingredients have 4 Servings
  • 6 medium russet potatoes
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 2 cloves garlic (, minced)
  • 1 1/2 teaspoons dried onion flakes
  • salt and freshly ground black pepper (, to taste)
  • 3 cups freshly grated sharp cheddar cheese (,or Gruyere, or half of each))

Instruction

  • Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.
  • In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly.
  • Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Taste sauce and add additional salt, pepper, garlic or onion flakes, if desired.
  • Place half of the sliced potatoes in a lightly greased 9x13 inch casserole dish. Pour half of the cheese sauce over potatoes.
  • Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.
  • Cover with aluminum foil and bake at 350 degrees F for 30 minutes. 
  • Remove foil and continue baking, uncovered, for an additional 30 minutes, or until potatoes are cooked, cheese is browned, and sauce is bubbly.