CHEESE POTATO BAKE FOR THE SOUP KITCHEN ENJOY DAN:

         CHEESE POTATO BAKE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

3/4cup butter

4 onions thinly sliced

6 garlic cloves, minced

1 tablespoon fresh thyme, chopped

3/4-cup all-purpose flour

1 tablespoon salt

1-1/2-teaspoons black pepper

1 quart half & half

1 (8 Oz) container sour cream

2 cups shredded cheese

5 pounds potatoes, thinly sliced on a mandolin

1/2-cup Panko

DIRECTIONS:  (PREHEAT OVEN TO 350 f)

1.   Grease and a baking dish.

2.   Melt butter in a skillet over medium-high heat and when sizzling.

3.   Add onion, garlic and thyme sauté for 4 minutes.

4.   Whisk in flour, salt, pepper into onion mixture.

5.   Gradually whisk half & half, into onion mixture.

6.   Bring to a boil, reduce heat to low and simmer until sauce thickens.

7.   Stir sour cream into sauce until thickened.

8.    Add cheese and stir in until the cheese melts.

9.   Arrange 1/2-the potatoes in the bottom of the prepared baking dish.

10.                Pour 1/2-tdhe cheese sauce over the potatoes.

11.                Repeat with reaming potatoes and cheese sauce.

12.                Top with Panko to cover potatoes completely.

13.                Bake at 350 F for about 60 to 70 minutes.

FOODIST DAN:                                                            BON-APPETITE!!