Three Cheese and Garlic Scalloped Potatoes (Gluten-Free)

Ingredients:

1 1/4 lbs Red Potatoes, washed (not peeled)
1 1/4 lbs Yukon Gold Potatoes, washed (not peeled)
1 Yellow Onion, thinly sliced
3 T Butter
6 T White Rice Flour
2 Garlic Cloves, minced
1 t Dry Ground Mustard
1/4 t Dried Thyme
1/4 t Paprika
Salt and Pepper, to taste
2 C Whole Milk
1 1/4 C Sharp Cheddar cheese, shredded, divided
3/4 C Gruyere cheese, shredded, divided
1/4 C plus 2 T Parmesan cheese, shredded, divided
Fresh Chives
Fresh Parsley

Directions:

Preheat oven to 400 degrees F.

Butter a 2-quart casserole dish.

Slice potatoes in 1/8-inch thin slices (using a mandolin slicer), set aside.

Add butter to medium saucepan and head over medium heat. When butter is melted, add garlic and cook for 1 minute. Whisk in rice flour and cook 1 minute.

Add cold milk and whisk constantly until mixture thickens enough to coat the back of a spoon.

Remove from heat.

Whisk in dry mustard, thyme, paprika, salt and pepper.

Stir in 1 C Cheddar, 1/2 C Gruyere and 1/4 C Parmesan.

In the prepared casserole dish, layer half the potatoes and onion slices. Pour half of the cheese sauce over the potatoes.

Repeat with remaining potatoes, onions and cheese sauce.

Top with remaining shredded cheeses.

Spray a piece of aluminum foil with non-stick spray and cover the casserole dish (oil side down).

Place casserole dish on a baking sheet and bake for 60 minutes.

If eating this the same day, remove foil and bake for an additional 25-30 minutes or until potatoes are tender. If desired, broil for a couple minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve

If making this for the next day, remove from oven and allow to cool before refrigerating overnight.

Remove from refrigerator and bake, uncovered, on baking sheet for an additional 1 hour and 45 minutes or until potatoes are tender, sauce is bubbly and cheese is melted. If desired, broil for a couple of minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve.

Yield: 8 Servings

*Adapted from https://www.thechunkychef.com/garlic-parmesan-cheesy-scalloped-potatoes/