Cheesy Scalloped Potatoes

Ingredients

• 3 Tbsp. butter
• 1 medium onion (diced)
• 2 tsp. garlic (minced)
• 3 Tbsp. flour
• 1/2 cup chicken or vegetable stock
• 2 cups 3% milk
• 1 tsp. salt (or to taste)
• 1/2 tsp. black pepper (or to taste)
• 1/2 tsp. paprika
• 3-4 lbs. russet potatoes
• 2 cups cheddar cheese (grated (I like to use aged cheddar))
• Parsley for garnish

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   Grease a 9x13" pan or equivalent and set aside.

3. 3

   In a medium saute pan, add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook, stirring for 1 min. Whisk in the stock and milk slowly. Add in the salt, pepper, and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.

4. 4

   Have all ingredients prepared (mise en place) and then peel and slice the potatoes into 1/8" slices. I like to use a mandoline for this. Place half of the potatoes in the bottom of the greased pan. Salt and pepper. Top with 1/2 the sauce and 1 cup of cheddar cheese. Repeat. Bake for 30-40 min. with the cover on or aluminum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.

5. 5

   Let sit for 10-15 min. so the sauce thickens and the dish firms up. Sprinkle with parsley.