INGREDIENTS
- 1 small onion, chopped
- 1 clove garlic, minced
- 5 tablespoons butter, divided
- 2 large russet potatoes
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup Panko bread crumbs
DIRECTIONS
- Heat oven to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray. Add onion, garlic and 2 tablespoons butter. Microwave on HIGH until butter is melted and onion is tender.
- Using a spirializer, make ribbons of potatoes. Arrange potato ribbons in baking dish and cover.
- Microwave potatoes on HIGH until fork tender, about 3 minutes.
- In a medium skillet over medium heat, melt remaining 2 tablespoons butter. Whisk in flour, mustard, salt and black pepper until smooth. Add milk. Whisk until smooth and thickened, about 4 minutes.
- Remove skillet from heat. Add 1 cup cheese and stir until melted.
- Pour cheese sauce over potatoes. Sprinkle with remaining 1 cup cheese. Using a spoon, press mixture into baking dish.
- In a small microwave-safe bowl in microwave oven, melt remaining 1 tablespoon butter. Stir in crumbs. Sprinkle over top of potatoes and cheese sauce.
- Bake in oven until potatoes are tender, cheese is bubbly and crumb topping is browned, 30 to 45 minutes.
Serves: 4-6
