- 10
- 40 mins
- 115 mins
Ingredients
- 4 Tbs butter
- 1/2 cup chopped onion
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp coarsely ground pepper
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 block (4 oz.) Monterey Jack cheese, shredded and divided
- 1 block (12 oz.) sharp cheddar cheese, shredded and divided
- 3 lbs. medium russet potatoes, peeled and thinly sliced
- 3/4 cup dry bread crumbs
- Minced chives, optional
Preparation
Step 1
1. Preheat oven to 35o degrees. In a Dutch oven, melt the butter over medium heat. Add onion, mustard salt and pepper, cook until onion is tender, 6-8 minutes. Add garlic, cook until fragrant, about 30 seconds. Whisk in flour, continue whisking 3-5 minutes.
2. Whisk in milk, bring to a boil. Reduce heat, simmer, uncovered, until sauce is thickened slightly, 8-10 minutes. Slowly stir in 2 cups cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently to avoid scorching.
3. Transfer potato mixture to a greased 9X13 inch baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs, return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving, if desired serve with minced chives.