Ingredients: 3 T. unsalted butter * 1 small shallot, finely chopped * 4 cloves of garlic, minced * 1 T. all-purpose flour * Kosher salt and freshly ground pepper * 3 cups of half-and-half * 1 to 2 tsp. of Smoked Paprika * 2 1/2 pounds of russet potatoes, peeled and thinly sliced * 1 cup of grated sharp white cheddar cheese * 1/3 cup of freshly grated Parmesan cheeseDirections: Preheat oven to 350 degrees F. Grease a 9x13 inch casserole dish with 1 T. of the butter. Melt the remaining 2 T. of butter in a large saucepan. Once the butter foams, add the shallot and garlic then cook until softened, about 3-4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper, add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes. Pour half of the potato mixture into the buttered casserole dish. Shake pan until the potatoes lie in a single layer. Sprinkle half of both cheeses on top of the bottom layer. Add the remaining potatoes and shake again to arrange into a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes or until bubbling. Remove the foil and place back into the oven for another 15 minutes or until potatoes and cheese are golden brown. Let stand 15 minutes before serving. Monday we will discuss Cranberry Sauce. ~ Chef ~
