The first thing you want to do is add this to a saute pan:
3 T. butter
medium onion chopped fine
at least two sections of fresh garlic (I use more!)
optional: white and light green part of a leek. (optional but phenomenal!)
Really cook these slow to get that perfect just browned but not burned "oniony" goodness. Then when they are perfect, add:
1 c. organic milk
3 c. organic half and half. (you can also use equal parts milk and heavy cream)
6 to 8 large potatoes sliced as thin as you can.
1/2 to 1 t. garlic salt (yes, besides the fresh!)
1/2 t. California Gold BBQ rub Heroic! Herb and Spice Seasoning
1/2 t. Ancho chili powder
Himalayan salt to taste
Black pepper to taste
The thinner you slice the potatoes the quicker and more evenly they cook. Now, you want to cook these on low until the potatoes are pretty much al dente or better.
You want to have a shallow pyrex or corelle type baking dish ready that has been sprayed (I use olive oil). I start by using a little shredded assorted cheese (My choice is Costco Kirkland's Mexican cheese blend). to put in the bottom of the dish. Then you spoon half of the potato mixture in and spread it evenly. Then you take shredded gruyere cheese, about a half cup (or more if you can afford it because this is spendy cheese!) and then a half cup of sharp cheddar as well. You can also add more cheese blend if you like it super cheesy like me!
Then add the rest of the potato mixture and again hit it with the same cheese again. Gruyere, sharp cheddar and then some mixed cheese. I usually sprinkle some additional Ancho powder, salt and pepper on top at this point. Then I cover it with foil so it doesn't burn on top.
Cook at 350 degrees for about 30 minutes. You can uncover if you want your cheese to brown up a bit with five minutes left but I leave the foil on the entire time. This recipe is decadent and looks great on a Holiday buffet! Enjoy........
