- 1/2 sliced yellow onion
- 5 Yukon gold potatoes, peeled and sliced 1/4" thick
- 1 cup milk
- 1 cup whipping cream
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups cheddar and mozzarella cheese mixed
- 1/2 cup pepper Jack for top of potatoes
- Freshly ground black pepper
- Paprika for garnish on top of casserole
Engage Organic Products used in this recipe:
This is a family favorite that makes everytime you serve it feel like a special occasion. It’s a perfect accompaniment to ham or pork or beef tenderloin. Experiment with different cheeses for variety and new taste delights.
Preheat oven to 400 degrees F.
Butter 1 quart casserole dish
Layer 1/2 of slice potatoes into the bottom of the casserole dish. Top with onion slices and add the remaining potatoes. Season liberally with Garlicsaltless and pepper to taste.
In medium sized saucepan, melt butter over medium heat, mix in the flour and more Garlicsaltless, stirring constantly with a whish for a minute or two. Stir in the milk and cream slowly until the mixture has thickened. Stir in the cheese all at once, and continue stirring until melted, about 30-60 seconds.
Pour cheese over the potatoes and top with grated pepper Jack cheese and paprika to taste.
Cover dish with aluminum foil and bake 1 1/2 hours in preheated oven until potatoes are soft and lightly browned.