Ingredients

3 lbs potatoes, Russet work best

2 1/2 cups cream 

2 cups bone broth 

1 tsp salt

300 grams Asiago or other flavourful and melty cheese like sharp cheddar 

375 grams onion 

45 grams garlic

60 grams butter 

3/4 tsp sat

3/4 tsp freshly cracked black pepper

3/4 tsp thyme

3/4 tsp rosemary

1/4 tsp red Chile flakes 

1 1/4 tsp garlic powder 

40 grams (1/4 cup) soft white or red fife flour 

Serves 5-6 

Instructions

Slice the potatoes into thin rounds using a mandolin. 

Add the cream, broth, potatoes and 1 tsp salt to a pot and bring to a simmer on the stovetop. Once simmering, cook for 20 minutes with the lid on, stirring occasionally. 

While the potatoes are cooking, chop the onions and garlic. Set aside. 

Grate the cheese, then set aside. 

Preheat the oven to 375 f. 

Once the potato time is up, remove the potatoes from the cream mixture using a slotted spoon. Set aside. Pour the cream into a bowl and set aside. 

Melt the butter in the pot that was used for the cream, then add the onions and the remaining 3/4 tsp salt. Cook on medium low heat until soft, then add the garlic. Cook until very soft and translucent. 

Once the onions are cooked, add the flour. Stir constantly to avoid clumps. Then, add the cream back to the pot in three portions, stirring the entire time and waiting until the flour/ cream mixture is fully mixed before adding the next batch of cream. Add the spices, then once the sauce is thoroughly stirred and has thickened, remove from the heat. 

Using a 9 x 13" casserole dish, add half of the sauce to the bottom of the pan. Spread it evenly, then add 1/2 of the potatoes on top of the sauce. Put 1/2 of the grated cheese on top of the potatoes, then add the rest of the sauce, potatoes, and finally the rest of the cheese. 

Put the dish on the top rack of the oven and bake for about 50 minutes, or until the potatoes are tender and the cheese is browned. 

Remove from the oven, let cool for a few minutes, and then serve.