Prep Time: 30 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings
Three kinds of cheese make this dish insanely delicious! You have got to bite your teeth into this. In about 2 hours, you will surely have the best side dish ever!
Ingredients:
½ white or yellow onion, cut into slices
6-7 medium Yukon gold potatoes, thinly sliced into 1/8t-inch rounds (3 lbs. gold potatoes — by weight is a more accurate measure)
For the sauce:
8 oz. sharp cheddar cheese (2 heaping c shredded cheddar cheese)
2 tbsp salted butter
1 1/2 c unsweetened almond milk (regular, skim, or whole milk will also work)
¾ tsp salt, plus more to taste
¼ c all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
Freshly ground black pepper
½ tsp garlic powder
For topping:
¼ c grated Parmesan
1/2 c Gruyere cheese (or sub more sharp cheddar)
To garnish:
Fresh chopped parsley
Directions:
1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
2. Apply cooking spray to a 2-quart square baking dish.
3. Arrange the potato slices slanting in 3 rows. Make sure that they have to be tight.
4. In the spaces between each row, add the onion slices. Add the rest on top.
5. Place a saucepan on the stove and turn the heat to medium.
6. Add 2 tbsp of butter and allow it to melt.
7. Gradually add the milk and flour, then whisk every addition until well blended. Simmer the mixture until the texture is smooth and creamy.
8. Reduce the heat to low, then add garlic powder, salt, pepper, and shredded cheddar cheese. Stir until well blended.
9. Add the sauce on top of the potatoes and onions, then spread it evenly. Make sure to coat everything.
10. Cover the baking pan with aluminium foil.
11. Place it in the preheated oven and bake for about 45 minutes.
12. Remove the foil cover, then sprinkle 1/4 cup of Parmesan cheese and 1/2 cup of shredded gruyere cheese on top.
13. Bake for another 30 to 45 minutes or until the potatoes are fork-tender and the cheese turns golden brown.
14. Remove from the oven and let it rest for a few minutes at room temperature.
15. Sprinkle freshly chopped parsley on top to garnish.
16. Serve and enjoy!
Notes:
Leftovers can last up to 5 days in the fridge. Just make sure to place them in an airtight container.
Nutrition Facts:
Calories: 256 kcal | Fat: 12.6g | Saturated fat: 7.3g | Carbohydrates: 24g | Fiber: 3.5g | Sugar: 1.6g | Protein: 13.2g
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