1/2 cube (1/4 cup) butter
1 Tbl. dried onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can beef broth, divided
1-1/2 cups heavy cream, divided
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
4 lbs. Russett Potatoes (weigh before peeling & slicing)
In large saucepan, melt butter. Add dried onion and saute a bit. Over medium head, add flour and whisk to make a roux. Add salt & pepper. Slowly add 1 cup of the beef broth, whisking to remove clumps. Slowly add 1 cup heavy cream, whisking. Turn heat down a bit, if needed. Add two kinds of cheese slowly, stirring with wooden spoon until melted. Slowly add rest of can of beef broth and additional 1/2 cup cream. Remove from heat when it is smooth and stirred.
Peel and thinly slice potatoes.
Grease casserole dish with non-stick spray. Lay down thin layer of potatoes. Pour over thin layer of cheese sauce. Add another thin layer of potatoes, following with another thin layer of cheese sauce. Continue adding thin layers of each one until ending with cheese sauce on top. Cover with tin foil and bake at 325 degrees for 1-1/2 hours. Then remove tin foil and bake for another 20-25 min. until nicely browned. Take out of oven and let sit for 1/2 hour before serving.
