Prep Time: 25 mins | Cook Time: 50 mins | Total Time: 1 hr 15 mins | Servings: 10 | Yield: 10 servings
Everything in this recipe is amazing! If you are a cheese person, this will surely make you very happy today. Try it and enjoy!
4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1 sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7 buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley
Step 1: In a large pot, place the potatoes. Pour enough salted water to submerge the potatoes.
Step 2: Turn the heat to high and allow it to boil.
Step 3: Simmer for 15 to 20 minutes over medium-low heat until the potatoes are fork-tender.
Step 4: Drain the water and set aside the cooked potatoes.
Step 5: Place a saucepan on the stove and turn the heat to medium.
Step 6: Add the butter and allow it to melt.
Step 7: Add flour and whisk until the texture becomes thick.
Step 8: Add the heavy cream and milk. Stir and cook for about 2 to 3 minutes.
Step 9: Add the Asiago cheese and Cheddar cheese. Stir and cook for 2 minutes or until melted completely.
Step 10: Season the sauce with salt and pepper to taste.
Step 11: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 12: Brush butter in a 9×13-inch casserole dish.
Step 13: Arrange half of the sliced potatoes on the bottom of the prepared baking dish.
Step 14: Place green onions and sweet onion slices over the potatoes, then sprinkle 1/3 of the cheese on top.
Step 15: Place the rest of the potatoes slices over the cheese and top it with the rest of the cheese.
Step 16: Finish it with crushed crackers and Parmesan cheese on top.
Step 17: Bake for 30 minutes or until done.
Step 18: Garnish with parsley on top. Serve and enjoy!
Per Serving: 507 calories; protein 17.1g 34% DV; carbohydrates 41.5g 13% DV; fat 31g 48% DV; cholesterol 96.2mg 32% DV; sodium 455.8mg 18% DV.
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