A simple but heavenly side dish with a creamy cheese sauce and tender potatoes. This dish
is a wonderful accompaniment to my Classic Homemade Meatloaf or BBQ Meatballs.
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Ingredients (Serves 8)
2 ¼ pounds russet potatoes, approximately 4 large
1 small white onion, diced
3 tablespoons + 3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half & half
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups sharp cheddar cheese, shredded
Directions
Peel and slice potatoes into slices approximately 1/8” thick* and place into a large bowl of cold ice water for one hour. Drain and rinse.
* Note: Using a mandolin is the secret to this dish baking quickly.
Preheat oven to 350 degrees.
In a large heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add diced onions and sauté for approximately 8-10 minutes. Add the remaining 3 tablespoons butter to the onions and melt.
When butter is about halfway melted, stir in flour, salt, and pepper. Stir constantly for approximately 5-6 minutes or until the roux is smooth and light brown in color.
Carefully add in milk and bring to a boil.
Reduce heat and simmer for approximately 2 minutes or until sauce has thickened. Remove pan from heat. Add in 1½ cups of cheese and stir until completely melted.
Prepare a 9x13 baking dish with nonstick spray or additional butter.
Layer potatoes in baking dish and cover with sauce.
Bake for approximately 40-45 minutes or until potatoes are tender.
Top with additional ½ cup cheese and additional salt and pepper if desired.
Bake for approximately 3-5 more minutes or until cheese is melted.
Allow to cool approximately 10 minutes prior to serving.
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