Ingredients:

  • 2.5 lbs Russet Potatoes, peeled and sliced into 1/8-inch rounds
  • 2 cups half-and-half
  • 1 cup whole milk
  • 3 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, grated or pressed
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup sharp white cheddar, shredded
  • 1 cup fontina cheese, shredded
  • 1/2 cup fresh parmesan, finely grated

Instructions:

  1. In a large heavy-bottomed pot or Dutch oven over medium heat, melt the unsalted butter.
  2. Add the minced shallots and sauté for 3-4 minutes until translucent. Stir in the grated garlic and cook for an additional 60 seconds until fragrant.
  3. Whisk in the all-purpose flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste without browning the mixture.
  4. Slowly whisk in the half-and-half and whole milk. Continue whisking until the base is smooth and begins to thicken slightly.
  5. Add the sliced potatoes, salt, black pepper, and nutmeg to the pot. Bring to a gentle simmer.
  6. Simmer the potatoes in the liquid for 8-10 minutes, stirring occasionally. This allows the amylopectin starch to thicken the sauce into a velvety texture.
  7. Remove from heat. Stir in the shredded white cheddar and fontina cheese until just melted and incorporated.
  8. Transfer the mixture to a 9x13 inch ceramic baking dish. Level the potatoes with a spatula.
  9. Sprinkle the grated Parmesan evenly over the top.
  10. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes until the sauce is bubbly and the top has a shattered, golden-brown crust.