Roadhouse Au Gratin – Chef James Doxon
- 1 lb. Butter
- 4 Tbl. Garlic, minced
- 1 cup Flour
- 9 cups Milk
- 10-12 ea. Potatoes, sliced 1/4 inch thick
- 2 ea. White onion, sliced thin
- 3 cups Asiago cheese
- 6 cups Provolone cheese, shredded
Place butter and garlic into heavy bottom saute pan and lightly saute garlic. Then add flour to make roux, once thick add milk and cook out roux. Spray bottom of shallow hotel pan then layer first layer of potatoes, layer 1/2 of onions evenly on top of potatoes then season first layer, pour 4 cups of sauce evenly over that layer, then add 1 cup of asiago, and two cups of shredded provolone. Repeat this step one more time. For the final step you the exact same thing except on top of third and final layer of potatoes you season only, add 2 cups of sauce then add remaining cheese.
Cover with foil and place in oven for 1 hour at 400 degrees. Then uncover the potatoes and place back into oven for 1/2 hour.
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