This recipe is even better after working outside in the cold all day. It is one of Rebekah’s favorites.
Ingredients
- 4 large Yukon Gold potatoes
- 1-3 teaspoons of salt
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup milk
- 1 cup cream
- 1 teaspoon salt
- black pepper to taste
- 2 cups cheddar cheese
Instructions
- Peel potatoes and slice into ½-inch slices. Cut each slice into fourths. Place in a pot and cover with water. Add 1-3 teaspoons salt.
- Bring to a boil, then simmer until crisp tender. Drain in a colander.
- Melt butter in a large skillet. Add garlic and sauté 1 minute. Add flour and mix to make a roux.
- Whisk in milk, cream, 1 teaspoon salt, and pepper. Bring to a boil, lower heat, and simmer until sauce thickens.
- Place half of the potatoes in a greased 9×13 dish. Pour half the sauce over the potatoes and sprinkle with half of the cheddar. Repeat layering.
- Bake in a 350 degree Fahrenheit oven about 30 minutes or until it bubbles and potatoes are soft.