I made this as a side dish for our family barbecue party. Loaded with cheese and tender potatoes, it just melts in your mouth! Sooo delicious!
Ingredients:
- 2 lbs medium-sized yukon gold potatoes
- 1 medium sized Vidalia onion or yellow onion
- 3 cloves garlic, grated
- 1 shallot, finely chopped
- 3 tbsp butter
- 4 tbsp flour
- 2 cups half and half
- 1 cup chicken stock
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese
- 1 tbsp dried parsley
Directions:
- To make the white sauce, add a tablespoon butter and garlic to small pot. Saute for a few minutes.
- Add the shallots and saute until the onion is translucent.
- Add the flour and the remaining butter. Saute until its light brown in color.
- Add a cup of half and half, and whisk until it has a smooth consistency.
- Add the remaining cup of half and half and chicken stock . Whisk until combined and let it boil for about two minutes. Turn off the heat.
- Peel and wash the potatoes.
- Slice the potato about 1/8 inch thick or use a mandolin.
- Sliced the onion as thin as possible as well.
- In a baking dish, add about 1/4 cup of the white sauce, then layer the potatoes to cover the whole area. Add one cup of grated cheddar cheese.
- Add about 1/3 cup of the white sauce. Add another layer of potatoes.
- Then layer the sliced onions on top. Add more cheese and half of the white sauce. Repeat this process until no potatoes or onions are left.
- Add the mozzarella cheese and parsley. Then drizzle with the white sauce.
- Cover and bake at 350*F for an hour.
- After an hour check for doneness by inserting a knife. It should feel soft and not firm.
- Broil for 5 to 8 minutes or until the top is golden brown. Make sure you watch it closely as it can burn easily.
- Wait for about 15 minutes before serving.
Note:
If you want it lighter, you can use milk instead of half and half.
