I decided to give it one more try and it was sooooo worth
it. The amazing recipe is below. Enjoy!
Photo Credit - Renee Olson |
Ingredients
4-6 large russet potatoes, cut in ¼ inch slices
1 small onion finely diced
3 tbsp Butter
3 tbsp flour
2 cups of milk
2 – 2 ½ cups of shredded cheddar cheese
Salt
Pepper
The Potatoes
Preheat the oven to 400 degrees
Photo Credit - Renee Olson |
Wash your potatoes
Butter a 1 – 1 ½ quart casserole dish
Photo Credit - Renee Olson |
Slice potatoes to about ¼ inch thick
Photo Credit - Renee Olson |
Layer the potatoes in the pan
Photo Credit - Renee Olson |
Finely dice the onion
Photo Credit - Renee Olson |
Alternate the potatoes with the diced onion
Photo Credit - Renee Olson |
Season with salt and pepper
The Sauce
Melt the butter over medium heat in a medium sauce pan
Photo Credit - Renee Olson |
Mix in the flour and salt and whisk for one minute
Stir in the milk and whisk
Cook and stir until the sauce has thickened
Photo Credit - Renee Olson |
Grate 2 - 2 1/2 cups of cheese
Photo Credit - Renee Olson |
Add the cheese and stir until the cheese is melted
Photo Credit - Renee Olson |
Pour over the potatoes and cover with foil
Bake for 1 ½ hours
Photo Credit - Renee Olson |
Serve
Photo Credit - Renee Olson |
This dish can easily be modified to include meats such as
sausage or diced ham or perhaps adding a meat substitute. Next time I’m going to try switching up the
cheeses. Maybe try a Gorgonzola mixture
with sharp white cheddar.
Love to hear what you think of this one!
Namaste & Blessed Be
Sosanna
)O(
1 comment
Cabot extra sharp cheese is one of the best cheeses in the world to me. I adore sharp cheddar. The sharper the better.
Gorgonzola is soooo good too. Man, I am getting hungry just thinking about this, I am going to try it! Thank you for the recipe!
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