4 cups thinly sliced potatoes, washed with skins on
3 Tbsp butter
3 Tbsp flour
2 cloves crushed garlic
2 Tsp chopped fresh herbs
1 Tsp dijon mustard
1 1⁄2 cups milk
1 Tsp hot paprika (or cayenne) you can also mix cayenne and regular paprika
1 1⁄2 cups grated cheese (I like parm and cheddar mixture) divided
1 Tsp salt
Wash and slice the potatoes and set aside. Preheat oven to 350 degrees. In a large pan melt the butter over medium heat. Add in the chopped herbs and garlic. Stir well for 30 seconds. Add in paprika and salt.
Add in the flour and stir well to combine flour and butter. Once the butter/flour mixture has browned, (about 3 minutes) add all of the milk. Whisk rapidly over medium heat. Continue to stir, creating a thick, creamy looking sauce. Add the mustard.
Once your sauce has reached a thick consistency, add in 1 cup of the cheese and stir in until well blended.
Arrange half the potatoes in a casserole dish. Pour half the sauce over the potatoes. Arrange the rest of the potatoes atop the sauce followed by the remaining cheese sauce. Next, sprinkle the top with the remaining 1⁄2 cheese. Bake the casserole uncovered for about 1 hour or until cheese is golden brown.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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