Post by chief_cook2 on May 12, 2007 15:51:12 GMT -6
2 cups cooked waxy potatoes, such as thin-skinned red or white, peeled and sliced
1 cup chopped sweet Vidalia onions or any other sweet variety
1/3 cup butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon granulated garlic, or to taste
Paprika, to serve
1/2 cup shredded cheddar cheese
1/2 cup shredded gouda cheese
Preheat the oven to 350°F. Combine the potatoes and onions in a greased 1-quart casserole and set aside.
In a medium saucepan, melt the butter over medium heat, then stir in the flour until smooth. Gradually add the milk, stirring constantly, until the mixture thickens and begins to bubble. Add the salt, pepper, and garlic, then gradually blend in the cheeses, stirring until the mixture is uniform and smooth.
Pour the cheese sauce over the potato mixture and stir once or twice to mix. Sprinkle paprika lightly over the potatoes.
Bake for 40 minutes, or until bubbly and beginning to brown on top. Serve hot.
Note: For a stronger cheese flavor, mix cheddar and blue cheese, or use Huntsman, a blend of double Gloucester and blue cheese.