1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup low sodium chicken broth
2 cups 2% milk
2 cups freshly grated sharp cheddar reserve 1/2 cup for top
1 cup freshly grated white cheddar reserve 1/4 cup for top
Instructions:
Preheat oven to 400 degrees. Spray 9×13 inch casserole with olive oil or nonstick cooking spray.
In large skillet over medium low melt butter. Add minced garlic and saute for 1 minute; stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly. Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper. Slowly whisk in chicken broth and milk; alternating between the two. Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes.
Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish. Pour 1/2 of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions and and pour the rest of the cheese sauce over.
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