Categories: Sides

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1/4 cup water
• 1/4 cup butter, cubed
• 1 large sweet onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup flour
• 1 tsp salt
• 1 tsp pepper
• 1/8 tsp cayenne
• 2 cups chicken broth
• 1/3 cup half-and-half
• 1 cup shredded Gruyere
• 1 cup shredded Monterey Jack
• Minced fresh chives

Directions

1. Preheat oven to 400. Place potatoes and water in a microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.

2. In a 6-qt stockpot, heat butter over medium-high heat; saute onion and garlic until tender. Stir in flour and seasonings; slowly stir in broth and cream. Let boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses.

3. Drain the potatoes; add to sauce, stirring gently. Transfer to greased 13×9-in baking dish. Bake, uncovered, until browned, about 20 minutes. Sprinkle with chives.

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