This recipe is even better after working outside in the cold all day. It is one of Rebekah’s favorites.

  • 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


  • 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.