Ingredients
Scale
- 2 lbs russet potatoes, peeled
- 1 small yellow onion
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of smoked paprika
- 2 1/2 cups whole milk
- 2 ounces Gruyere cheese grated
- 2 ounces Cheddar cheese, grated
- 2 ounces Monterey Jack, grated
- Fresh parsley for garnish
Instructions
- Slice potatoes into 1/4 inch thin slices using a sharp knife or mandolin.
- Melt butter over low heat in a medium sauce pan. Saute diced onion until translucent. Stir in flour and seasonings. Cook over medium heat, stirring until the mixture is bubbly.
- Gradually stir in milk and heat to boiling. Reduce heat and simmer for 3 minutes until thickened, stirring often.
- Remove sauce pan from the heat and stir in the cheeses until melted completely.
- Arrange potatoes in a greased 9x13 casserole dish in 3 layers. Top the first 2 layers of potatoes with 1/3 of the cheese sauce then add the final layer of potatoes and the remaining cheese sauce.
- Smoke at 250°F for 90 minutes then increase the temperature to 375°F and cook for 30 more minutes until the cheese on top is bubbling and the potatoes are tender.
- Allow potatoes to rest for 15-20 minutes lightly covered with foil. Garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
