(You can use fresh potatoes and slice them very thin and cook as regular or you can used canned sliced potatoes – which is what I did)
- 5 or 6 potatoes
- Broth 2 cups for fresh potatoes or about 1 cup for canned
- Butter 4 tablespoons
- Minced garlic
- minced or diced onions
- Sour cream (about 1 cup)
- Variety of shredded cheeses (I used Mexican 4 cheeses and parmesan
- Salt and Pepper
Melt butter in medium skillet and then sauté the minced garlic and minced onions until tender. Add flour (about 4 T) over the sauté mix until a little browned (don’t burn it) and then add the broth and cook until thickened. Once thickened, add the sour cream and cook until almost boiling.
Now spray dish with pam and layer the potatoes, cheese and sauces at least 3 times.
Cook at 350 about 45-1 hr until edges are bubbling and if using fresh potatoes, be sure they are cooked through.