If you love cheese you will LOVE this dish - it was our perfect side with everything for a week when we first made it!
Serving Size: Serves 4
2.5 lbs Russet potatoes, cut into 1/8 inch thin slices
1 cup whole milk
2 Tbsp unsalted butter
1/3 cup white wine
14 ounces cheese, half aged cheddar and half soft cheese
2 Tbsp all-purpose or gluten-free flour
Blake Hill's French Onion with Rosemary jam
Preheat the oven to 400°F
Stack potato slices vertically then spread out horizontally in casserole dish and drizzle with dash of olive oil
Melt butter in medium-heat saucepan, add flout and stir constantly 2 - 3 minutes to make a roux
Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Blake Hill's French Onion jam and melt in cheddar
Pour sauce over potatoes, top with soft cheese slices and finish with dollops of French Onion Jam
Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden
Garnish with parsley ~ and Enjoy!
We also love Tartiflette with Fresh Tomato Jam and cheddar, and out Roasted Garlic Jam with a creamy blue ~ So Good!