• Preheat oven to 350˚F.

SAUCE (RUE)

• Combine Milk and Broth in a separate bowl.
• Melt Butter, Onion, and Garlic over medium-low heat in a sauté pot. Sauté until Onions are soft, about 3 minutes. Add Flour and continue to sauté for 1-2 minutes stirring constantly.
• Reduce heat to low. Add a small amount of liquid to the sauté pot at a time, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.
• When all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.
• Add Salt and Pepper and let boil for 1 minute.
• Taste. Add more Salt and Pepper if needed.
• Remove from heat and add Cheese (if making au gratin) stirring to combine.

ASSEMBLY

• Grease a 9″x13″ baking dish.
• Place 1/3 of the Potatoes in the bottom and season with Salt and Pepper.
• Pour 1/3 of the cream sauce over layer.
• Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender.
• Optional: Broil on high for 3-4 minutes to obtain a golden top.
• Allow to rest, uncovered, for 15 minutes before serving.