Prep Time: 10 minutes

Cook Time: 30-45 minutes

Serves: 6-8

Ingredients:

2 T. butter, softened

8 large russet potatoes, scrubbed clean

3 C. heavy cream

1 C. whole milk

1/4 C. all-purpose flour

4 gloves of garlic, finely minced

2 tsp. salt

Freshly ground black pepper

2 C. freshly grated sharp Cheddar

2 green onions, sliced thin (white and light green parts only) for garnish

What to do:

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, and then cut slices into fourths. (bit size pieces) You can also cube your potatoes if you prefer.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 – 45 minutes. Remove foil and add grated cheese to the top of the potatoes, bake for 20 minutes, or golden brown and really bubbly. Allow to stand for a few minutes before serving by the spoonful. Garnish with green onion!!!   Delicious!

Christina’s Notes:

To make to dish cook faster, I put the whole casserole dish in the microwave for about 15 minutes to cook. You will have no problem making sure all your potatoes are done.  I have added bacon and ham to this dish and let me just say WHOOT!! WHOOT!!!