Recipe Ingredients
- 2 medium Russet potatoes, very thinly sliced
- 1/2 medium onion, thinly sliced
- salt and pepper to taste
- 1 1/2 Tablespoons butter
- 1 1/2 Tablespoons all-purpose flour
- 3/4 cup milk
- 1 1/4 cup Daisy French Onion Dip
- 3/4 cup freshly grated cheddar cheese
- 1/2 cup shredded gruyere
Recipe Directions
- Preheat oven to 400°F. Spray 8-inch dish with nonstick spray.
- Layer half potatoes in dish. Season with salt and pepper. Add onions and then add remaining potatoes. Season with salt and pepper.
- Melt butter in saucepan on medium heat. Whisk in flour, whisking constantly for 1 minute. Gradually add milk (about ¼ cup at a time), whisking well after each addition.
- Cook 3-5 minutes, whisking constantly, until mixture thickens.
- Remove from heat. Stir in all cheese. Continue stirring until all cheese has melted.
- Add French Onion dip and stir until combined.
- Pour mixture over potatoes and cover with aluminum foil that has been sprayed with nonstick spray.
- Bake until potatoes are tender and sauce is bubbly (about 45 minutes). Uncover for last 10 minutes to allow potatoes to brown.
- Let cool 15 minutes over a wire rack. Garnish as desired and serve.
