- 2 lbs (approximately 6 smaller) potatoes
- black pepper
- seasoned salt and celery salt
- 1 large onion
- 1/2 stick butter
- 1 t garlic
- 1 T AP flour (AP means all-purpose, as opposed to wheat or cake flour.)
- 1 cup milk
- 1 cup buttermilk (This is cheap and makes it taste much better. Pro-tip: 1 pint = 2 cups, but you can usually find it sold in a 1/2 pint — if not it will keep for weeks.)
- 1 cup shredded cheddar
- 1/2 cup parmesan (Again, and always, real cheese. If it comes in a little green cylinder it’s not real.)
- Dice and caramelize onion. (You caramelize with a tablespoon of butter on medium-high heat. Use a saucepan and then you won’t need to dirty another dish for step 3.)
- Thinly slice potatoes and season them with salt and pepper to taste. Stir in onions. Place in 9×9 baking pan.
- Melt butter and briefly sauté garlic; stir in flour. Add milk and buttermilk. Bring to low boil.
- Add cheddar. Simmer, stirring constantly, until smooth and then pour over potatoes.
- Bake uncovered at 375* F for one hour. Sprinkle parmesan on top and bake until pleasantly textured, approximately 15 minutes.
- The original recipe calls for 1/4 cup dry bread crumbs to be mixed in with the parmesan…possibly worth trying, at least to see what it does to the texture of the cheese.
- Believe it or not, I’ve never added ham or bacon to this, but there is absolutely not reason not to. Crisp the bacon first and then you can use the bacon fat to caramelize the onions.