How was everyone's holiday?
Are ya stuffed? I still am!
I still have not even put up my tree.
For some reason I am not feeling the Christmas spirit yet.
I may need just another week to pass to separate the two holidays.
Enough of that and now onto the dish...This is one of my very picky sons favorite dishes.
Super cheesy baked potatoes.
There is nothing better than potatoes and cheese.
I can see why he loves it so.
I know I sure do.
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
pinch of nutmeg
2 cups milk
2 cups shredded Cheddar cheese
1/4 cup shredded parmesan cheese
Preheat oven to 400 degrees F . Grease a 1 quart casserole dish.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour, salt, and nutmeg and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir 1 1/2 cups of the cheddar cheese, 1/4 cup of the parmesan and continue stirring until melted, about 30 to 60 seconds.
Layer 1/2 of the potatoes into bottom of the casserole dish. Top with the onion slices,
Pour half the cheese sauce over the potatoes, add the remaining potatoes and add the remaining cheese sauce.
Sprinkle the remaining half cup of cheese over top and cover the dish with aluminum foil. Season with salt and pepper to taste.
Bake 1 1/2 hours in the preheated oven.
*Shared with Strut Your Stuff Saturday