Cheesy Potato Recipe

March 25, 2012

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Jeff and I refer to this recipe as “Ave’s Potato Delight” as Fia’s Dad Ave was the one who cooked it for us. It is delicious and decadent and probably not something that should be eaten more than every once in awhile….but it’s a treat! We called Ave one night and he dictated the recipe over the phone but didn’t really included amounts so use your judgement depending on how many you are serving. I’d recommend splurging on good cheese and that will really improve the flavor. It’s also great re-heated so keep that in mind 🙂

Ave’s Potato Delight

5-6 Yellow Onions, thinly sliced (it will seem like a lot but they cook WAY down)

2 T. fresh rosemary, chopped finely

2 T. butter

2 T. flour

1 c. milk

salt & pepper

1 t. nutmeg

Fresh Parmesan Cheese, grated

Good quality gruyere cheese, grated

Good quality cheddar cheese, grated (how about using Shelburne Farms??!!)

4-5 Big baking potatoes, thinly sliced (if you are only cooking for 2 I’d cut this down to about 3)

1/4 c. chicken stock


Preheat oven to 375

Cook onions and rosemary with 2 T oil stirring occasionally until caramelized (~ 35 minutes….be patient- it’s worth it!!)

While that’s happening grate cheese and mix it up


Make Bechamel Sauce:

Melt butter in a pan over low heat – be careful not to let the butter get burnt!

Once it’s melted add flour and stir briskly until the mixture is homogenous.

Let mixture cook for roughly 5 mins and stir often – you don’t want the bottom to burn!

Pour 1/2 of milk in and stir. Repeat with the rest of the milk until it’s creamy 🙂

Season with nutmeg, S&P, and stir again.

Add 1/3 of the grated cheese


Generously spray a square or rectangular pan with cooking spray.

Put potatoes on the bottom, top with onions and a sprinkling of cheese and then pour a bit of the sauce over the layer evenly. Salt & Pepper each layer. Repeat until all your ingredients are gone (usually 4-5 layers)

Pour a little chicken broth down the sides of the pan and finish with the last of the bechamel on top. Cover with tinfoil and cook for 35-40 minutes until the potatoes are cooked through – remove tinfoil for the final 10 minutes to brown the top.



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