1/4 Cup butter
1-1/4 Cups onion, diced
2 Tbsp all-purpose flour
2 Cups whole milk
2 cloves garlic, minced
2-1/4 Cups shredded cheese – a mixture will make this dish delish!
Salt & Pepper to taste
1/4 Cup Leek Flakes
4 large Yukon Gold potatoes (if not available, any other kind of potato will do), skins on, thinly-sliced
Preheat oven to 375 ºF.
Make the sauce: Melt butter in a medium saucepan over medium heat. Once the butter has melted, add diced onion and garlic, cooking until both are soft – but don’t allow them to brown. When onions are soft and translucent, stir in flour, then and slowly add the milk, stirring or whisking constantly. Allow sauce to cook until it begins to bubble and thicken slightly (15-20 mins). Stir often to evenly cook the sauce. Once the sauce begins to thicken, remove pan from the heat and stir in 2 cups of the grated cheese. Set aside.
Prepare the potatoes: Grease a 9″x 9″ cooking dish or casserole. Arrange a single layer of thin potato slices on the bottom of the dish, followed by a sprinkling of Leek Flakes. Add another layer of potato slices, then more leek flakes. Continue layering pattern until all the potato slices and leeks are gone.
Pour cheese sauce over the sliced potatoes, and top with a sprinkling of the remaining 1/4 Cup of grated cheese. Bake in oven for roughly 50 – 60 min. Casserole is finished when it has begun to brown on the top and bubble around the edges.
Remove pan from oven and allow to cool ten minutes before serving.
Adapted from Family Feedbag.