Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 0.5 cup (75g) Yellow Onion, finely diced
  • 4 cloves Garlic, minced (about 1.5 tbsp)
  • 1 tbsp (8g) All-purpose Flour
  • 1.5 cups (350ml) Heavy Cream
  • 0.5 cup (120ml) Whole Milk
  • 1 tsp (6g) Fine Sea Salt
  • 0.5 tsp (1g) Freshly cracked Black Pepper
  • 0.25 tsp (0.5g) Cayenne Pepper
  • 2.5 lbs (1.1kg) Russet Potatoes, peeled and sliced into 1/8-inch rounds
  • 1.5 cups (170g) Sharp Cheddar Cheese, freshly shredded
  • 0.5 cup (45g) Grated Parmesan Cheese
  • 2 tbsp (15g) Velveeta or American cheese, diced

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously butter a 2-quart baking dish. Peel the Russet potatoes and slice into uniform 1/8-inch rounds. Submerge in cold water to prevent oxidation, then pat completely dry before use.
  2. In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Sauté the diced onion for approximately 4 minutes until translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant. Sprinkle the flour over the onion and garlic mixture, whisking constantly for 1 minute to create a blonde roux.
  4. Slowly whisk in the heavy cream and whole milk, ensuring no lumps remain. Season with sea salt, black pepper, and cayenne pepper.
  5. Bring the cream mixture to a gentle simmer. Add the dried potato slices and cook for 3-5 minutes on the stovetop. This releases the potato starch into the sauce for a thicker consistency.
  6. Remove from heat and fold in the sharp cheddar, Parmesan, and Velveeta until the cheese is melted and the sauce is smooth.
  7. Transfer the mixture into the prepared baking dish. Spread evenly and bake for 45 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.