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Ingredients
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)
Instructions
Preheat oven to 350 degrees. Spray a 13 by a 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 the 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 a 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 a prepared baking dish (be sure each slice is separated).
Pour half the sauce evenly over potatoes. Spread over the remaining half of potatoes and finish by covering with the remaining half of sauce.
Bake in the 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.
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