Full time: 1 hour
5 small to medium potatoes, washed and peeled
2 cups shredded white cheddar
1 cup heavy cream
2 tbsp butter
2 tbsp flour
1 tsp salt
1 tsp ground black pepper
1 tsp onion powder
Preheat your oven to 350.
In a small sauce pan melt butter.
Whisk in flour.
Whisk in heavy cream.
Continue to whisk lightly until sauce begins to thicken, about 5 minutes.
Add in 1 1/4 cup cheese.
Allow it to melt into sauce, stirring often.
While the cheese melts in. Slice potatoes thinly, if you have a mandolin I recommend using it, to get evenly sliced potatoes.
Spread 1/4 of the sauce on the bottom of a 9 inch baking pan.
Add in a thin layer of potatoes.
Top with 1/4 of the sauce spreading it around the best you can. It wont completely cover it but, that is okay.
Add in another layer of potatoes and another layer of sauce.
Add one last layer of potatoes and one last layer of sauce.
Wrap with aluminum foil and bake in oven for 30 minutes.
Remove foil and top with remaining shredded cheese.
Return to oven and bake for 15 minutes or until potatoes are tender.
When tender let rest 2-3 minutes before serving. Cheers!