8-10 large russet potatoes
Wash and peel potatoes. Wrap in foil and bake for 1 hour at 400 degrees. Allow potatoes to cool completely. Slice potatoes on a mandolin slicer to desired thickness. Set aside.
Saute the following:
4 Tbl. butter
1 large yellow onion, thinly sliced
1 large leek, thinly sliced
4 cloves garlic, minced
1 bunch green onions, sliced
Set aside.
Roux (sauce):
Melt 3/4 cup butter in a skillet.
Add:
2/3 cup flour
1 Tbl. salt
1 1/2 tsp. garlic pepper
1 1/2 tsp. dry mustard
Slowly add 5 cups milk or 1/2 & 1/2 to mixture, stirring occasionally till thickened.
Spray baking dish and layer as follows:
1/3 sauce, 1/2 potatoes, 1/2 onion mixture, 1/3 sauce, remaining potatoes, remaining onion mixture, and remaining sauce.
Bake for 30-35 minutes at 375 degrees.
*this recipe came from Shar's Bosch Kitchen Center
