Creamy, rich, and velvety.
Ingredients:
4 large / 5 medium Russet Potatoes, peeled and thinly sliced
2 Shallots, minced
4T Unsalted Butter
4T All Purpose Flour
1 1/2t Salt
1/4t White Pepper
1/8t Paprika
1/4t Garlic Powder
1c Sharp Cheddar, shredded
1c Whole Milk
1c Heavy Cream
Directions:
1. Preheat oven to 350F
2. Meanwhile, slice potatoes using a mandolin (thinnest setting) over a bowl of cold water (this will help the potatoes from turning color). You want to slice your potatoes paper thin, they should be semi-transparent
3. Once potatoes are sliced, melt butter in a large skillet over medium high heat
4. When butter is melted, add in shallot, cook 2-3 minutes
5. Whisk in flour, salt, pepper, paprika, and garlic powder. Whisk constantly until flour is toasted, 2-3 minutes
6. Turn heat to low, then slowly stir in milk, and then the heavy cream
7. Remove pan from heat, stir in cheese
8. Spray a 9x13 glass baking dish with non-stick spray
9. Drain potatoes and add to baking dish
10. Pour cheese sauce over potatoes and mix until potatoes are coated in sauce
11. Spray a piece of tin foil with non-stick spray, cover dish with potatoes and bake at 350F for 1 hour
12. After 1 hour, remove tin foil and bake another 30 minutes
13. If desired, turn on the broiler for the last 2-3 minutes to get a really deep crust on top of your potatoes, but watch them closely so they don't burn
14. Enjoy!
Makes approximately 8 servings
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