Preheat the oven to 350 degrees F.
Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.
Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.
Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1947g)|
|Recipe Makes: 1|
|Calories from Fat: 1690 (53%)|
|Amt Per Serving||% DV|
|Total Fat 187.8g||250 %|
|Saturated Fat 118.1g||591 %|
|Monounsaturated Fat 51.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 580.5mg||179 %|
|Sodium 2812.3mg||97 %|
|Potassium 6314.4mg||166 %|
|Total Carbohydrate 277.3g||82 %|
|Dietary Fiber 31.1g||124 %|
|Sugars, other 246.2g|
|Protein 110.8g||158 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3203
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