1 medium onion, chopped
2 Tbsp. fresh garlic, minced
2 Tbsp. butter
2 Tbsp. all-purpose flour
1¼ cups milk (2% or whole)
3 medium potatoes (about 1 lb.)
1 lb. smoked cheddar cheese, shredded
Salt and pepper to taste
Grease a large casserole or baking dish (about 4 qt.), set aside.
To make the roux[1], in a skillet combine
the onions, garlic and butter. Sauté until
the onions are just tender. Add salt and
pepper to taste, then sift in the flour while
stirring. Mix well. Add the milk, all at
once. Cook over medium heat, stirring constantly,
until thick and bubbly. Turn off the heat and
cover.
Thinly slice the potatoes. Layer 1/3 of the
potatoes in the bottom of the casserole dish.
Cover with 1/3 of the sauce, and then 1/3
of the shredded cheese. Add two more layers,
each time using 1/3 of the potatoes, then
1/3 of the sauce, and finally 1/3 of the
shredded cheese.
Bake, covered, at 350° for 45 minutes. Then
uncover and bake an additional 30 minutes,
or until the potatoes are tender.
[1] Rhymes with "shoe".