Servings: 10 people
Ingredients
- 3 lbs Russet Potatoes
- Salt, pepper, and garlic powder to taste
- 4 tbsp butter
- 1 tbsp minced garlic
- 4 tbsp flour
- 1 cup chicken broth
- 2 cups milk
- 1/2 tsp each salt, pepper, thyme
- 1 tsp each paprika and onion powder
- 8 oz Land O Lakes Cheesemakers’ Blend Farmstyle Cut Cheese
- 4 oz Land O Lakes Sharp Yellow Cheddar Cheese shredded
- 3 chopped green onions
Instructions
- Peel and wash potatoes. Slice potatoes really thin. It’s best to use a mandoline or vegetable slicer.
- Heat a pot over medium-high heat and add 4 tbsp of butter. Once the butter has melted, add 1 tbsp of minced garlic. Stir butter and garlic together. Add 4 tbsp of flour. Whisk butter and flour together and let cook for at least 1 minute.
- Add 1 cup of chicken broth and whisk until it thickens. Add 2 cups of milk and whisk. Season with 1/2 tsp each salt, pepper, thyme and 1 tsp each paprika and onion powder. Whisk everything together and let cook until it thickens.
- Once thickened, remove from the heat and stir in 8 oz of Land O Lakes Cheesemaker’s Blend Shredded Cheese.
- Spray a 9x13-inch baking dish with cooking spray and layer half of the potatoes on the bottom of the dish. Season the potatoes to taste with salt, pepper, and garlic powder.
- Pour half of the cheese mixture on top of the potatoes and layer the rest of the potatoes in the baking dish. Pour the rest of the cheese mixture over the potatoes and make sure it is spread out evenly.
- Cover with aluminum foil and bake in the oven at 375 degrees F for 45 minutes.
- After 45 minutes, remove the aluminum foil and top with about 4 oz of shredded Land O Lakes Sharp Yellow Cheddar Cheese. Bake for an additional 30 minutes or until the potatoes are tender.
- Let it sit for about 10 minutes before serving. Top with chopped green onions and enjoy!
Notes
Baking times can vary depending on how thin your potatoes were cut. I strongly recommend using a slicer/mandoline to cut the potatoes.
Any blend of shredded cheddar cheese or Colby Jack cheese would be good in this recipe you don't have to use the exact brand/type I did.
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