Creamy Au Gratin Potatoes with White Cheddar and Lavender
Course Side Dish
Keyword au gratin potatoes, blue cheese, cheesy potatoes, Creamy Au Gratin Potatoes with White Cheddar and Lavender, lavender, potatoes, white cheddar
Servings 8people
Ingredients
2lbsYukon gold potatoes(Thinly sliced)
1Medium yellow onion(Thinly sliced)
3tbspUnsalted butter
3tbspAll purpose flour
2cupsMilk
1tspDried lavender
1tspSalt
1/4tsp Freshly ground black pepper
2 cupsAged white cheddar(Coarsely grated)
Optional
A bit more dried lavender
Flaky sea salt
Instructions
Grease a large oven safe skillet or baking dish and preheat the oven to 400° Fahrenheit.
Melt the butter in a medium sized saucepan over medium heat. Then mix in the flour and whisk continuously for about a minute before adding the milk, lavender, salt and pepper. Stir to combine and cook for a few minutes until the mixture has thickened. Add in 1 1/2 cups coarsely grated white cheddar and stir until it's fully melted (this'll take a minute or less). Remove from heat.
Add a 1/2 inch layer of thinly sliced potatoes to the pan. Now add a 1/2 inch layer of thinly sliced onions. (You don't have to get too precise here - you can eyeball it.) Repeat this process until you're about half way through the ingredients. Then add half the sauce and continue filling the baking vessel with potatoes and onions, finishing with a layer of potatoes and topping it all off with the other half of the sauce! Sprinkle with remaining cheese, cover with tin foil and bake in the oven for an hour and a half, or until very tender.
Remove the tin foil and broil on high for 3-5 mintues, or until golden and bubbly. Sprinkle with a bit more dried lavender and some flaky sea salt and enjoy!