- 8 ounces sharp cheddar cheese, shredded
- 2 Tablespoons Garlic Gold® Nuggets
- 2 Tablespoons Garlic Gold® Oil
- ¼ cup unbleached all-purpose flour
- 3 ½ cups chicken or vegetable stock
- 4 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
- 1 Teaspoon sea salt
- 1 Teaspoon freshly ground pepper
Preheat oven to 375 degrees. Toss together grated cheese with the Garlic Gold® Nuggets. Set aside.
Heat Garlic Gold® Oil in medium saucepan for 1 minute. Add flour and whisk, stirring constantly, until bubbly and golden colored, about 30 seconds. Whisking constantly, gradually add chicken stock, stirring constantly, and bring to a boil. Reduce heat to medium and simmer for 2 minutes, stirring frequently. Remove from heat and cover.
Layer a third of the potato slices in overlapping rows in a 9 by 13 baking dish. Sprinkle potato layer evenly with a third of the salt, a third of the pepper, and a third of the cheese and Garlic Gold® Nuggets mixture. Make a second layer with the same amount of potatoes, cheese mixture, salt, and pepper. Make a third top layer with the remaining potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce evenly over potatoes, then top with remaining cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake another 45 minutes, or until potatoes are tender. Remove from oven, allow to cool 10 minutes, then serve.
Can be chilled overnight wrapped tightly in plastic wrap, then frozen for up to 6 months. To reheat, simply take out the night before and warm up for 15 minutes in a 350 degree oven.
If you liked this Recipe, you will love these products:
- Garlic Gold® Nuggets
- Garlic Gold® Oil