These were so delicious, that my super, picky-eater boyfriend devoured half a pan in one sitting. This rarely happens, as the food I cook has too many vegetables and is not spicy enough for the vegetarian love of my life.
- 6 Medium potatoes
- 1 medium onion
- block of Gouda cheese
- parmesan cheese
- green onions
- salt/pepper to taste
- 3 tablespoons flour
- 4 tablespoons butter
- 2.5 cups milk
Prep: cut onions and potatoes into thin slices. Grate the Gouda cheese.
Preheat oven to 375.
Béchamel sauce: Melt 4 tablespoons of butter in a small saucepan over the stove. Add 3 tablespoons of flour and stir until dissolved. Add milk, 1/2 cup at a time while stirring. Allow to boil, and stir for half a minute before removing from heat. Make sure all your prep work is done, so that you can start layer the potatoes right away. This sauce thickens when is cooled, and makes it harder to spread.
On a baking pan layer potato and onion slices with the Bechamel sauce and the grated Gouda cheese. There should be enough for 3 layers. At the top sprinkle with parmesan cheese and cracked black pepper.
Cover with foil and bake for 60 minutes at 375
After an hour, remove from oven, uncover the foil and sprinkle sliced green onions and more parmesan cheese. Return back to the oven at 375 and continue to bake uncovered for an additional 15 minutes.
Allow to cool before serving, enjoy!