I’ve actually already decided to give these another try, adding some ground beef! That’s the beauty of this recipe; by adding a little bit of your favorite protein you can easily turn this into a main dish. Or perhaps you’d like to change things up a by using half potatoes, half rutabaga or parsnip? They’re both my favorites so I may need to try a combination of all of them!
Let us know in the comments how these turned out for you!
Ingredients
4-5 large potatoes
1/2 onion; diced
3 Tbsp Land O’ Lakes butter
3 Tbsp Gold Medal all-purpose flour
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp McCormick cayenne pepper
1/4 tsp McCormick garlic powder
2 c Borden milk
1 1/2 c shredded sharp cheddar cheese
Instructions:
Preheat oven to 350. Peel potatoes. Cut in half lengthwise and slice potatoes.
Butter baking dish/pan and layer in potatoes. Sprinkle in half of the diced onion.
Melt butter in saucepan, sprinkle in the flour and cook on medium heat until bubbly. Sprinkle in salt, pepper, cayenne and garlic powder. Add milk. Stir until thickened and close to boil.
Take off heat and add cheese. Stir until cheese is smooth and melted.
Pour half the cheese sauce over first layer of potatoes. Add the remaining potatoes and diced onions to dish. Pour the remaining sauce over the top… spread out over all potato and onion mixture. Sprinkle with a bit of cayenne.
Cover with foil and bake 1.5 hours. Pull off foil for last 30 minutes to brown. Let set on counter 5-10 minutes. Serve and enjoy!
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Quick tip: Use low-fat dairy products to make this side dish lighter.
