Ingredients:
- 2 pounds Russet potatoes, peeled and sliced in 1/8-inch rounds
- 2 pounds Yukon Gold potatoes, peeled and sliced in 1/8-inch rounds
- 1 medium sweet onion, thinly sliced
- 1/4 cup butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 tablespoon dried parsley
- 1 teaspoon
sea salt - 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 2 cups 2% milk
- 2 cups freshly grated sharp cheddar cheese (reserve 1/2 cup for top)
- 1 cup freshly grated white cheddar cheese (reserve 1/4 cup for top)
- 1/4 cup chopped spinach or kale
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon red pepper flakes
Instructions:
- Preheat oven: Preheat oven to 400°F (200°C). Spray 9x13 inch casserole with olive oil or nonstick cooking spray.
- Sauté vegetables: In a large skillet over medium-low heat, melt butter. Add minced garlic and sauté for 1 minute, stirring constantly. Slowly whisk in flour; cook for 3-4 minutes, whisking constantly. Whisk in onion powder, paprika, dried parsley, salt, and pepper. Slowly whisk in chicken broth and milk, alternating between the two. Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cup
sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes. - Layer potatoes and cheese sauce: Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish. Pour 1/2 of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions, and
pour the rest of the cheese sauce over. Top with the remaining reserved cheese. - Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes, or until nicely browned on top and bubbly.
Optional additions:
- For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
- For a richer texture: Use a combination of heavy cream and milk.
- For a spicier kick: Add a pinch of cayenne pepper.
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