1/4 cup butter, cubed
4 garlic cloves, minced
5 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
2-1/2 cups whole milk
2 cups shredded Valley Forge Swiss cheese, divided
2 pounds potatoes, peeled and thinly sliced (about 4 cups)
1 cup sliced red onion
1 head of broccoli, cut into florets (about 2 cups)
1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
2. Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick). Remove from heat.
3. Add potatoes and broccoli to sauce; stir gently to coat. Transfer to a greased baking dish. Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted.
Yield: 8 servings.
Archive
side-accent
side-partner
side-affinage
side-recipe
