How to make Italian potato casserole

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There’s a simple way to make anything delicious: throw it in a casserole dish, cover it with cheese, and bake until crispy. It’s one of the best techniques to give leftovers new life, but it can also be a great way to deal with ingredients you bought with the best of intentions, but are now concerned will go bad before they’re eaten. This simple potato “casserole” is more of a gratin than a traditional casserole, but with the combined simplicity of the dish, plus the irresistible flavor of cheese and garlic, you’re all but guaranteed to eat all of those potatoes before they start growing little green sprouts.
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Italian potato casserole
6
15 minutes
90 minutes
105 minutes
2 cloves garlic, minced
2 medium onions, finely chopped
4 tablespoons unsalted butter
1 ½ tablespoon flour
1 cup milk
1 teaspoon dry mustard
Salt and pepper
¼ cup grated Pecorino Romano
¼ cup asiago cheese
¼ cup gruyere cheese
2lbs russet potatoes, peeled and very thinly sliced
Preheat the oven to 375F.
Heat the butter in a medium pan over a medium-high heat. Once fully melted, add the onion and garlic and sauté until transluscent.
Add the flour and cook 2-3 minutes.
Add the milk and dry mustard and bring to a simmer. Cook until the mixture begins to thicken, about 5 minutes.
Remove the mixture from the heat and add the cheese. Stir until the cheese has melted and the mixture is homogenous.
Lay the potato slices out in a thin, even layer in a 13x9x2 inch baking dish. Pour a layer of the cheese mixture on top. Repeat, ending with the cheese mixture.
Cover the casserole with aluminum foil and press down firmly and evenly to ensure there are no air bubbles.
Bake for 1 hour, then remove the foil and bake an additional 15-20 minutes, or until brown and crispy.
Allow casserole to cool for at least 10 minutes before serving.
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