- 1 medium onion
- Minced 3 garlic cloves
- 4 cups full fat milk
- 1/3 cup cream (optional)
- 1 tsp salt
- 1/4 tsp black pepper
- 2/3 cup all-purpose flour
- 1 ½ cups blend of cheddar cheese (you can mix different cheddar cheese for more flavor)
- 5 -6 peeled baking potatoes, cut into thick slices
- ½ cup Mushrooms or ½ cup shredded chicken (optional)
Preheat oven to 350°.
Melt butter in a pot. Add onion and garlic, sauté until onion is tender.
Combine milk, cream, salt, pepper, and flour, stirring with a whisk. Add milk mixture to the pot. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently.
Add 200 – 300 gm cheese and mushrooms or shredded chicken, stirring until cheese melts.
Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Drizzle over milk mixture and sprinkle with cheese. Season with salt and pepper. Repeat to make 2-3 more layers, finishing with a layer of cheese.
Place the mixture in a baking dish coated with cooking spray. Sprinkle potato mixture with remaining cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.