Childhood Favorite Part 1.

Being from the Midwest, let me tell you, we are potato eating people.  We love our potatoes.  I, personally love scalloped potatoes/potatoes au gratin/au gratin potatoes(depending on your family's name for them).  So, being given the task of bringing a dish my mom's house tonight, I chose potatoes. 

The Cast:

About 2-2 1/2 lbs of potatoes, washed

1/3 cup of unsalted butter

1/3 cup of flour

Half a small onion, chopped and sautéed 

1 quart of cream

1/2 teaspoon pepper

 1 teaspoon salt

Nutmeg*

10 oz Monterey Jack cheese, shredded**

6 oz sharp cheddar cheese, shredded**

*you do not have to include the nutmeg but I am going to make a roux and I just don't think you can make a roux without a tiny bit of nutmeg. 

**I'm using Monterey Jack because it's very melty/gooey/stringy and sharp white cheddar because it's very tangy and bold, use whatever cheese you want though

Begin,

Using a mandoline/knife/food processor/box grater, slice the raw potatoes to about 2 millimeters thick and put them in a bowl of cold water

Add the butter to a large pan

Melt the butter and add the flour, whisk to coat the flour 

Slowly, while whisking add the cream

Continue to whisk so there are no lumps.  And let gently simmer until it begins to thicken

Add the salt, pepper, and a bit of nutmeg, I'm using probably a small pinch

Slowly add in the cheese and stir to melt it evenly.

Ok in the pan you are using, grease it, and pour in about 1/2c of this cheese sauce and begin to layer the potatoes

As you can see, I left the skins on because well, I just think they look prettier that way

Pour a few ladles of sauce on top, just to cover

Layer more potatoes and cover with sauce

Do another layer of potatoes and sauce, I will not include another photo because I know you understand.

You could add some shredded cheese, breadcrumbs, or not add anything to the top but I had a little bit of shredded cheese in my fridge so I put that on top

Bake this in a 325 degree oven for 1 - 1 1/2 hours until potatoes are tender, let it rest for 10-15 minutes so the sauce doesn't run all over, garnish with some parsley if you'd like

Nice.