Potatoes Au Gratin

Ingredients

• 1/4 cup unsalted butter
• 1 tablespoon minced garlic
• 1/2 cup finely chopped yellow onion
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 2 pounds yukon gold potatoes (peeled, cut into 1/8" thick slices)
• 1 cup shredded gruyere cheese
• 1 cup shredded sharp cheddar cheese
• 2 teaspoon chopped chives

Instructions

1. 1

   Preheat the Oven - Set the oven rack to the middle position. Heat to 400ºF (200ºC).

2. 2

   Make the Cream Sauce - Melt the butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.

3. 3

   Add the Cheeses - Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.

4. 4

   Assemble the Casserole - Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by the cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.

5. 5

   Bake - Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.

6. 6

   To Serve - Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.