Smoked Cheddar Potatoes Au Gratin

Smoked Cheddar Potatoes Au Gratin 

8 large russet potatoes sliced thin on mandolin
1 yellow onion sliced thin on mandolin
1 tbs olive oil
salt and pepper to taste
3 tbs unsalted butter
3 tbs gluten free flour
1 jalapeno seeded and chopped fine
3/4 cup half and half
1/2 cup whole milk
1-1/2 cups smoked cheddar cheese hand grated
2 tsp fresh dried thyme

Sprinkle olive oil in 9 x 13 inch glass baking dish. Slice potatoes and onions very thin on a mandolin. Arrange potatoes stacking them up on end around the baking dish. Alternating with the onions moving towards the middle to finish. This stacking method is something I don't usually do, but why not. Cover potato and onion mixture with a paper towel and cook in microwave for 10 minutes on high. Set aside, careful mixture will be hot. Meanwhile melt butter and add gluten free flour, cook till incorporated together. I had a jalapeno pepper so I decided to add it to the mixture. Add the half and half slowly and then the milk and stir till mixture starts to thicken. Next add the grated cheddar and cook till melted.

Pour cheese mixture over the potatoes, then sprinkle the dried thyme over the whole mixture and place in 350 F preheated over for 45 to 60 minutes. The precooking in the microwave hopefully saves some cooking time. I didn't even add any breadcrumbs over the top. Remove from oven and let sit for at least 10 minutes so potato mixture becomes cohesive. Cut into serving sizes. This was the best one yet.

Enjoy !