Potatoes Au Gratin

  • 2 lbs potatoes (yukon gold or red) sliced thin
  • 3 tbsp butter
  • 3 cloves garlic
  • 1 tbsp rosemary
  • 3 tbsp flour
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups milk
  • 12 oz shredded cheddar
  • 1 onion sliced lengthwise and separated
  • 1 cup breadcrumbs

In a sauce pan, melt butter over medium heat. Add garlic, rosemary, 1 tsp salt and pepper. Stir until fragrant, 1-2 minutes. Add flour and stir. Cook until starting to brown. Add milk. Cook until thoroughly heated, 2-3 minutes. Add 8 oz of cheddar and stir until milted. Place 1/3 potato slices in casserole dish. Pour 1/3 of liquid over. Add second 1/3 of potatoes and top again with about 1/2 of liquid mixture. Layer last of potatoes and top with remaining mixture. Cover with lid or foil and bake 45 minutes-1 hours until fork tender. Meanwhile, mix breadcrumbs, remaining cheddar and 1 tsp salt. Remove potatoes from oven and top with bread/cheese mixture. Bake another 15 minutes or until browning on top. Let stand 10 minutes before serving.