Ingredients
Scale
- 4 pounds potatoes (peeled (if desired) and sliced into 1/8-inch discs (russet or Yukon Gold work great))
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons whole wheat pastry flour
- 2 1/2 cups grated medium or sharp cheddar cheese (divided—1 cup, 1 cup, 1/2 cup)
- 1/2 cup grated Parmesan or Romano cheese
- 1 medium onion (chopped finely)
- 2 cups milk
- 1 cup vegetable or chicken broth
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Optional Garnish:
- 1 tablespoon fresh chives (green onions, or parsley)
Instructions
- Preheat oven to 400 degrees F.
- In a large saucepan melt butter and add oil over medium heat. Add onion and sauté until translucent (4-5 minutes). Add garlic and cook for an additional minute. Stir in flour until it is thoroughly mixed in with the garlic and onions. Whisk in the stock. Then pour in milk, thyme, and salt and pepper to taste (usually about 1 teaspoon of salt and 1/2 teaspoon freshly ground black pepper). Cook for 2-3 minutes until the sauce starts to gently simmer and thicken (don’t let it boil). Remove from heat and set the sauce aside.
- Grease a 9×13-inch baking dish with butter or olive oil. Spread half of the potatoes evenly in the bottom of the pan. Top with half the cream sauce and 1 cup of the shredded cheddar cheese and all of the Parmesan/Romano cheese. Add the remaining potatoes and top with the rest of the cream sauce and 1 cup of cheddar cheese.
- Cover the pan with foil and place in the pre-heated oven for 30 minutes. Remove the foil and add the remaining 1/2 cup of cheddar cheese. Bake uncovered for 25-30 more minutes or until the sauce is bubbling and the potatoes are fork tender.
- Remove the baking dish from the oven and let cool. Garnish, if desired. Serve warm.
Notes
We recommend organic ingredients when possible. As noted in the post, we especially recommend choosing organic potatoes due to the pesticide residues observed on non-organic potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salads & Sides
