Ingredients

• 3 pounds potatoes

• ¼ cup chopped onion

• 4 tablespoons butter

• 1 heaping teaspoon minced garlic

• ½ teaspoon dried thyme

• ¼ cup flour

• 1 cup low-fat milk

• 1 cup heavy cream

• 1 cup chicken broth

• Black pepper, to taste

• 1 cup shredded cheddar cheese, divided

• 1 cup shredded mozzarella cheese, divided

• Chili powder, to taste

Steps

1. Wash and scrub the potatoes

2. Evenly slice the potatoes to ⅛ of an inch thick, leaving the skin on

3. Grease a 9 inch by 13 inch baking dish

4. Arrange a layer of potato slices on the bottom of the dish (small overlap is okay)

5. In a large saute pan, melt 4 tablespoons of butter

6. Saute ¼ cup of chopped onion for 5 minutes until softened

7. Add 1 heaping teaspoon of minced garlic and ½ teaspoon of dried thyme and saute for 1 minute

8. Whisk in ¼ cup of flour until combined

9. Gradually pour in the 1 cup of low-fat milk, 1 cup of heavy cream, and 1 cup of chicken broth, stirring the entire time

10. Season with some black pepper to taste

11. Add ½ cup of shredded cheddar cheese and ½ cup of shredded mozzarella cheese and stir until smooth

12. Top the first layer of potatoes with some of the cheese sauce

13. Arrange another layer of potatoes on top followed by more cream sauce

14. Alternate layers between potatoes and cream sauce until you have no more potatoes

15. Top with any remaining cream sauce

16. Sprinkle the remaining halves of cheddar and mozzarella cheese on top

17. Sprinkle chili powder all over the top for added color and flavor

18. Lightly cover the pan with tin foil

19. Bake covered in the oven at 375 degrees Fahrenheit for 45 minutes to 1 hour

20. Uncover the potatoes and bake for an additional 20 to 30 minutes

21. Remove from the oven and allow to stand for 10 minutes before serving

Click here for printer friendly version