Yields:
8 servings
Prep time:
15 minutes
Cook time:
1 hour
Total time:
1 hour 15 minutes
Ingredients
- 6-8 small or 5 medium potatoes, thin sliced
- 1 medium onion, sliced
- salt, ground black pepper, garlic powder to taste
- 3 Tbsp tablespoons butter
- 1 Tbsp butter or olive oil
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 ½ cups shredded Cheddar cheese, sharp cheddar preferred
- ⅓ cup chives (optional)
- ½ cup bacon bits (optional)
Directions
- Preheat the oven to 400 degrees F.
- In a medium pan, heat 1 Tbsp of butter or olive oil on medium heat until melted. Add in onions and season with some salt and pepper. Cook the onions until they are slightly translucent and set aside.
- Butter the bottom and sides of your casserole dish or large cast iron pan and layer half the sliced potatoes on the bottom. Place the cooked onions on top and layer with the remaining potatoes.
- In a medium sauce pan, melt 3 Tbsp of butter on medium heat. Whisk the butter while gradually adding 3 Tbsp of all-purpose flour. Continue whisking for about 1 minute until the flour is cooked.
- Begin to gradually add 2 cups of milk, about 1/4 cup at a time, while whisking the mixture to ensure there are no clumps. Once all the milk is added, continue whisking the mixture for 3-5 minutes until it has thickened.
- Add in 1 ½ cups shredded Cheddar cheese, and season with salt, pepper, and garlic powder to taste. Mix until all is melted, about 1 minute.
- Pour the cheese mixture over the potatoes and cover with aluminum foil. Bake for about 1 hour or until the dish is bubbling and potatoes are tender.
- Remove from the oven and let cool for 10-15 minutes before serving. Top with chopped chive and bacon bits, and enjoy!
