INGREDIENTS:
4 russet potatoes, ¼” slices
1 onion, sliced into rings
½ tsp nutmeg
3 Tbs butter
3 Tbs all-purpose flour
½ tsp salt
2 cups milk
1 ½ cups shredded parmesan, Monterey Jack, or Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
METHOD:
4 russet potatoes, ¼” slices
1 onion, sliced into rings
½ tsp nutmeg
3 Tbs butter
3 Tbs all-purpose flour
½ tsp salt
2 cups milk
1 ½ cups shredded parmesan, Monterey Jack, or Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
METHOD:
- Preheat oven to 400F
- Butter a 1 quart casserole dish
- Layer ½ of the potato slices into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste
- In a medium sized saucepan, melt 3 Tbs butter over medium heat and mix in the flour and salt, stirring constantly with a whisk for one minute. Cook until mixture has thickened
- Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over potatoes and top with breadcrumbs
- Cover dish with aluminum foil and back for 1 ½ hours in the preheated oven. Uncover for the last 10 mins of cooking time for a crispy topping.
RSS Feed