Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp (26g) butter
  • 1 cup chopped yellow onion
  • 3 Tbsp (42g) all-purpose flour
  • 1 Tbsp minced garlic
  • Salt and freshly ground black pepper
  • 2 3/4 cups (650ml) whole milk
  • 1 1/4 cups (5 oz) shredded sharp white cheddar cheese
  • 2 3/4 lbs red potatoes
  • 1 Tbsp minced fresh parsley ((optional))

Instruction

  • Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  • Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
  • Add flour and garlic and saute 1 minute.
  • While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
  • Remove from heat. Stir in cheese. 
  • Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
  • Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
  • Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
  • Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
  • Garnish with parsley if desired and serve warm.