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1. Preheat oven to 325F (160C). Melt butter in a heavy-bottomed saucepan. Stir in garlic and cook for 1 minute. Blend in flour and cook, stirring constantly, until very bubbly, about 2 minutes. Gradually add cream, stirring until fairly thick and smooth. Stir in cheese until melted. Cover and set aside.
2. Prepare potatoes by squeezing juice from lemon, about 2 tablespoons, into a large bowl. Stir in 3 cups (750 mL) cold water. Peel potatoes, immersing them in this lemon solution as they're peeled to prevent discolouring. Then, thinly slice potatoes using a sharp knife or a food processor, returning potatoes to lemon solution as they're sliced.
3. Generously butter or grease an 8-cup (2-L) baking dish. Drain potatoes and pat dry with paper towels. Overlap a third of potatoes on bottom of dish. Top with a third of onions. Then sprinkle generously with salt, pepper and nutmeg. Cover with a third of sauce. Repeat layers, ending with sauce. Cover and bake in preheated oven for 1 hour. Uncover and continue baking for 30 minutes more or until potatoes are tender when pierced and top is golden.

• 11.2 g protein
• 17.5 g fat
• 36 g carbohydrates
• 0.2 g fibre
• 0.7 mg iron
• 299 mg calcium
• 341 calories

1. This is my recipe, how did you get it? I'm famous for this with my family and friends. It's fool-proof.

   Posted By | 3/18/2009 6:55 AM

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