Ingredients
Method
- Wash the potatoes really well and slice them ¼-inch thin with the mandolin (or as thin as you can slice them with the knife). I prefer to keep the peels on, but you can peel them if that is your personal preference.
- Slice the onions.
- Grate the cheese.
- Lightly grease the 13x9 baking dish.
- Preheat oven to 350°F.
- Heat the butter in a skillet over medium heat until melted. Add the onion. Cook about 5 minutes or until the onion is soft.
- Whisk in the salt, pepper, mustard, and flour. Stir until smooth and bubbly.
- Add the milk and cook, stirring constantly, until mixture thickens and almost boils. Add the dash of nutmeg.
- Remove from heat and stir in cheese. Stir until melted.
- Mix with the potatoes and spread into the pan.
- Cover tightly with aluminum foil.
- Bake for 45 minutes. Remove the foil and bake 15 to 20 minutes longer, or until potatoes are tender.
Nutrition
Notes
A mandolin makes slicing the potatoes thin and even much easier. High in calcium, phosphorus, and riboflavin.