Thinly sliced Potatoes in a smooth and creamy Cheese Sauce. What could be better? Serve them with Fish, Meatloaf, Poultry, Pork, Scrambled Eggs or just about anything else. Comfort food at its finest.
4 1/2 -5 cups sliced Russet Potatoes, (I leave skins on)
1 cup Onions, sliced
3-4 cloves Garlic, minced
2 mini Sweet Peppers, chopped or sliced
2 1/4 cups Half and Half
¼ cup Sherry
3 TBSP AP Flour
Salt & Pepper
6 oz Extra Sharp Cheese, grated. (I like Cracker Barrel)
OPTIONAL: Using only Extra Sharp gives the potato the tangy bite of Extra Sharp Cheese. If you’d rather
You can do half Extra Sharp and half American.
Butter bottom and sides of a deep casserole dish and set aside.
In a small frying pan, add a few small pats of Butter, Onions, and a liberal sprinkling of Black Pepper. Cook over low heat for about 15 minutes. Add mini Sweet Peppers and cook another 10 minutes. Add Garlic and cook until Onions are beginning to caramelize.
While Onions are cooking, wash Potatoes well, and slice thin. I never peel them because I like the skin. Lay half the Potatoes in the casserole dish, sprinkle half the Onion mixture on top. Cut a TBSP or so of Butter and sprinkle it over the top. Add remaining Potatoes, a little more Butter, and remaining Onion mixture. Cover with foil and put in a preheated 400 ° F oven.
While the Potatoes are beginning to cook in the oven, prepare the Cheese Sauce. In a 1 ½ quart sauce pan add Half and Half, Sherry, Flour, Pepper, and a little Salt. (cheese has plenty of salt, so don’t over do it). Stir over medium heat until Flour is well incorporated and you begin to see tiny bubbles forming. Turn the heat down and slowly add approximately 4 ounces of grated Cheese. Stir until melted. Remove from heat.
Take the Potatoes out of the Oven, pour the Cheese Sauce on and return the foil. Place back in the oven for about 45 minutes.
Sprinkle another 2 oz or so of Grated Cheese on top of the Potatoes. Sprinkle with Parsley and Paprika for color. Return to the oven without the foil and bake for about 10 minutes or until the Cheese is melted.
There is a lot of Cheese Sauce, so feel free to load up your Potatoes. For photo purposes I didn’t add as much as I normally would. It would not have made an attractive photo with Cheese Sauce running off the sides of the plate. Well, maybe it would have, but it’s too late now.