Page 107 - Recipe Book

1. Preheat oven to 400 F. Grease baking dish with cooking spray; set
aside.
2. Melt butter in a large sauté pan over medium-high heat. Add onion
and garlic and saute.
3. Stir in the flour until it is evenly combined. Gradually pour in the
water and whisk until combined.
4. Add in the milk, salt, pepper, and 1 teaspoon Premadonna Italian
seasoning, and whisk until combined. Cook until cream sauce
thickens then remove from heat and set aside.
5. Spread half of the sliced potatoes in an even layer on the bottom of
the pan.
6. Top evenly with half of the cream sauce. Then sprinkle evenly with 1
cup of the shredded cheddar cheese, and the Parmesan cheese.
7. Layer the remaining sliced potatoes on top of the cream, add
remaining cream sauce on , and top with remaining sharp cheddar
cheese.
8. Cover the pan with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake uncovered for another 25-30 minutes, or
until the potatoes are cooked through.
10. Remove from oven. Let cool for 10 minutes and sprinkle with the 1
teaspoon Premadonna Italian seasoning and extra Parmesan. Serve
warm.

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