Special Potatoes

Ingredients

• 5 lbs. Yukon Gold potatoes
• 1 large white onion (vidalia is best)
• 2 ounces of blue or Roquefort cheese
• 8 ounces shredded sharp cheese
• 4 ounces Swiss or Gruyere cheese
• 8 ounces cream cheese
• 3 1/2 cups of half & half
• 3 tablespoons flour
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 to 2 teaspoons salt to taste
• 6 tablespoons butter (do not substitute)
• Parmesan cheese parsely flakes and paprika to garnish

Instructions

1. 1
   Peel and thinly slice potatoes.
2. 2
   Keep potatoes in COLD water so that they don’t discolor. Drain when ready to use.
3. 3
   Thinly slice onion. Saute in 2 tablespoons of butter until transparent.
4. 4
   Make a light roux by sauteing the flour and remaining butter in a pan. Add the peppers and salt to the roux. Add the half & half. Bring to a simmer.
5. 5
   Add the cheeses and keep stirring until they are melted.
6. 6
   Grease a lasagna pan and place 1/2 of the potatoes in the pan (press down).
7. 7
   Layer with sauteed onions and 1/2 of the cheese sauce.
8. 8
   Cover with the remaining potatoes. Then cover with the remaining cheese sauce.
9. 9
   Garnish the top with grated parmesan, parsley flakes and paprika all over.
10. 10
    Bake at 325 degrees for 1 1/2 to 1 3/4 hours (depending on the oven).