You are probably asking why almost. This difference between this recipe and my Mom’s is that I used my food processor (but it’s not required) and I left the skins on my potatoes. I grew up eating these potatoes, loved it when she made them. It was usually holiday time like Christmas or Easter.
1 cup milk
1 cup heavy cream
1 Tablespoon butter, plus more for baking dish
1 teaspoon salt
1 Tablespoon corn starch or flour
5 average size potatoes, I used Russet
1/2 cup onion, diced very fine (I used my food processor)
Pepper to taste
4 cups sharp cheddar cheese, or whatever cheddar you prefer
Preheat oven to 350 degrees. Prepare baking dish (I used a long shallow pan) by rubbing the bottom and sides with butter. This will add more flavor to the potatoes as they are baking.
Make your white sauce by combing milk, cream, butter, salt and corn starch. Stir to blend in pot and bring to a boil over medium heat. Continue keeping it at a low boil for 5 minutes, stirring to prevent scorching. Set aside.
I used my Kitchen Aid Food Processor which has a slicing preference to how thin or thick you slice things. I kept mine in thin, like potato chip thin. That can also be obtained by using a mandolin but if you aren’t able to slice thin, I suggest you parboil the potatoes so they will be done and not undercooked in the casserole dish.
Working quickly, potatoes do discolor, lay a layer of potatoes in your casserole dish. Sprinkle pepper, add onions, white sauce and cheddar cheese. Repeat each layer, I made 4 layers in my pan. Tent with foil and bake for 55 – 60 minutes until hot and bubbly. I removed the foil the last five minutes of baking. Enjoy!