My husband has an onion adversion. The garlic was a nice replacement. This is rich and easy to put together. The cheese is good but not necessary.
4-5 largish Potatoes russett or red, Scrubbed Clean
1-½ cup Cream
½ cup Milk
2 Tablespoons Flour
2 cloves grated garlic fried until light brown in 1 T. oil
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Grated (optional)
Preheat oven to 375 degrees.
Spray a 9x13 baking dish with Pam .
Slice potatoes, chunks or slices as you like. (About 5 cups)
In a separate bowl, whisk together cream, milk, flour, 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 minutes. Remove foil and bake for 20 minutes, or until potatoes are soft, golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. (the cheese is optional. The potatoes are so rich you don’t really need it.)