CREOLE-STYLE POTATOES AU GRATIN

If you go to New Orleans, you will see this side dish on practically every menu. This is ultimate Creole comfort food! 
You can make it in a large casserole or au gratin baking dish or individual baking dishes.

4 large Yukon Gold potatoes

4 T unsalted butter

1 shallot or ½ small yellow onion, minced

2 cloves garlic, minced

4 T all-purpose flour

2 cups whole milk

2 cups shredded sharp cheddar cheese
¼ t cayenne pepper (optional)

½ cup grated Parmigiano-Reggiano cheese, divided

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Peel and thinly slice potatoes and set aside in a bowl.

In a medium size saucepan, melt the butter over medium heat.

Add the shallot or onion and sauté a minute.

Add the garlic and sauté another minute.

Add the flour and whisk constantly for 2 minutes.

Slowly whisk in the milk and whisk another 2 minutes.

Stir in the cheddar cheese and cayenne with a wooden spoon until melted.

Add half of the Parmigiano and stir until combined.

Season with salt and pepper.

Place half of the potatoes in a 2-quart casserole dish or au gratin dish.

Pour half of the cheese mixture over the potatoes.

Add the rest of the potatoes and pour the rest of the cheese mixture over.

Sprinkle with the remaining Parmigiano cheese.

Cover with parchment paper and then a sheet of aluminum foil and bake for 1 hour.

Remove parchment and foil and bake another 20 minutes until top is lightly brown.

Serves 4 to 6

* You can also bake in individual ceramic containers, such as small au gratin dishes or ramekins.