Categories: Sides
Ingredients
- 4 tbsp. butter
- 1/2 cup chopped onion
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1/4 cup flour
- 2 cups whole milk
- 1 block sharp Cheddar, shredded and divided
- 1 block Monterey Jack, shredded
- 3 lbs. medium russet potatoes, peeled and thinly sliced
- 3/4 cup dry bread crumbs
- Minced chives
Directions
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Preheat oven to 350. In a Dutch oven, melt the butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant, about 30 seconds. Whisk in flour; continue whisking 3-5 minutes.
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Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened slightly, 8-10 minutes. Slowly stir in 2 cups of cheddar; stir in Monterey Jack. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently to avoid scorching.
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Transfer potato mixture to a greased 13×9-inch baking dish. Top with remaining cheddar. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until the potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. Sprinkle with minced chives.