Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 medium shallot, diced
• 1 jalapeño, seeded and diced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 1 12 ounce beer
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon fresh thyme leaves, plus more for serving
• 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
• 1 1/2 cups shredded smoked gouda cheese
• ▢kosher salt and black pepper

Chili Spiced Chex Party Mix

• 4 tablespoons salted butter, melted
• 1 1/2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 cups mixed Rice and Corn Chex
• kosher salt

Instructions

1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.

2. Stir in the cheese until melted and creamy. Taste and adjust seasonings as desired. 

3. To make the Chex Party Mix. Preheat the oven to 300 degrees. 

4. On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted. 

5. To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme. Enjoy

Ingredients

• 1/2 c. butter
• 1 whole onion, diced
• 1/3 c. flour
• 4 c. whole milk
• 2 c. half-and-half
• 1 pinch nutmeg
• 4 heads broccoli cut into florets
• Dash of salt, plus more as needed
• Freshly ground black pepper, to taste
• 3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
• 2 c. chicken broth, if needed for thinning

Directions

1. In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper.
2. Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

Ingredients

• 4 pounds chicken breasts
• 6 ounces Swiss cheese
• 10.5 ounce can cream of chicken soup
• 14 ounce can chicken broth
• 6 ounces stuffing mix
• 1/2 cup butter

Instructions

• Preheat oven to 350℉ and spray non-stick cooking spray in a 9 x 13″ dish.
• Arrange trimmed chicken breasts in the pan.
• Lay cheese on top of the chicken.
• Mix together cream of chicken soup and chicken broth. Pour over the cheese and level out if needed.
• Sprinkle stuffing mix on top of the chicken, then pour melted butter over that.
• Cover with foil and bake for 50 minutes. Uncover and bake until the stuffing is lightly brown and the chicken has reached an internal temperature of 165℉.

Ingredients

• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 large egg, beaten
• ¼ cup chopped onion
• 3 (10 ounce) packages frozen broccoli florets
• 8 ounces shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 dash paprika

Directions

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
3. Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.
4. Place frozen broccoli florets into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.
5. Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.
6. Serve and enjoy!

Ingredients

• 32 ounces refrigerated canned biscuits, cut into quarters
• 6 ounces pepperoni, sliced
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1/3 cup butter, melted
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• red pepper flakes, optional
• fresh parsley, for garnish
• marinara sauce, for dipping

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a bundt pan with nonstick cooking spray and set aside.
• Cut the biscuits into quarters and slice the pepperoni pieces in half.
• In a large bowl, add the biscuit pieces, pepperoni, mozzarella cheese, parmesan cheese, Italian seasoning, melted butter, garlic powder, and garlic salt. Toss to combine.
• Bake for 35-40 minutes. Cover with foil for the last 10 minutes to prevent it from browning too much.
• Using hot pads, carefully flip the bundt pan over on a large plate. Serve with marinara sauce and enjoy!

Ingredients

Béchamel sauce:

• ¼ cup unsalted butter (½ stick)
• ¼ cup all-purpose flour
• 1½ cups whole milk
• salt and freshly ground black pepper
• 1/4 teaspoon dijon mustard
• dash of ground nutmeg

Sandwich:

• 8 thin slices white sandwich breads
• 5 ounces good quality ham about 8 slices
• 6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
• 1/4 cup freshly grated parmesan cheese

Instructions

Béchamel sauce:

• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. 
• Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.

Assemble sandwiches:

• Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
• Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet. 
• Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
• Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Notes

Cheese:  Emmental cheese is often used for croque monsieur, but I found that hard to find, and I do know Gruyere is commonly used as well, so either will work.

Béchamel: Save on prep time by making the white sauce ahead of time. Make it as instructed, allow it to cool, place plastic wrap directly onto surface, then cover and refrigerate for up to 1 week.

Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches. 

Ingredients

• 1 box refrigerated pie crust contains 2 crusts
• 1 lb. Simple Truth ground turkey
• 1/2 c. diced onions
• 2 1 oz. packages taco seasoning
• 1 c. water
• 1 15 oz. can Simple Truth corn, drained
• 1 15 oz. can Simple Truth black beans, drained
• 1 15 oz. can diced tomatoes
• 1 4 oz. can diced green chilies
• 8 oz. shredded cheddar-jack cheese

Instructions

• Press 1 crust into the bottom of a deep dish pie plate. Set aside.
• In a large skillet, brown ground turkey with diced onions until turkey is no longer pink.
• Add taco seasoning and water; bring to a boil and simmer 5 minutes or until sauce has thickened.
• Transfer turkey mixture to a large mixing bowl.
• Add corn, black beans, tomatoes, green chilies, and cheese.
• Stir to combine.
• Pour mixture into unbaked pie crust.
• Top with second pie crust and pinch edges to seal.
• Cover and refrigerate until ready to bake OR bake at 425 degrees for 30 minutes or until crust is golden brown.
• Top with sour cream, cilantro, and salsa as desired.

Ingredients

• 1 medium poblano pepper
• 1/2 medium white onion
• 1 small serrano pepper (optional)
• 12 ounces Oaxaca or low-moisture mozzarella cheese
• 6 ounces queso quesadilla or Monterey Jack cheese
• 6 ounces raw Mexican chorizo
• Kosher salt
• Warm corn tortillas, for serving

Instructions

1. Arrange a rack in the top third of the oven and heat the oven to 400ºF.
2. Meanwhile, trim and remove the seeds from 1 medium poblano pepper, then thinly slice. Thinly slice 1/2 medium white onion. Trim and remove the seeds from 1 small serrano pepper if using, then finely chop. Shred 12 ounces Oaxaca cheese with your hands until it’s all broken up into pieces no thicker than your pinky finger, or grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater. Crumble or grate 6 ounces queso quesadilla or Monterey Jack cheese on the large holes of a box grater.
3. Place 6 ounces Mexican chorizo in a medium cast-iron or oven-safe nonstick skillet and cook over medium heat, breaking up the chorizo into small pieces with a wooden spoon, until browned and very crispy, about 7 minutes. Using a slotted spoon, transfer to a plate.
4. Remove all but 1 tablespoon of fat from the pan. Add the poblano, onion, as much serrano as you’d like, and a pinch of kosher salt to the pan. Increase the heat to medium-high and cook, stirring every few minutes, until softened and charred in spots (increase the heat to high if needed), 6 to 10 minutes.
5. Remove the pan from the heat. Return chorizo to the pan and stir to combine. Add both cheeses and stir until evenly combined. Transfer the skillet to the oven and bake until the cheeses are fully melted but not browned, 8 to 10 minutes. Serve immediately with warmed corn tortillas.

Ingredients

• 4 ounces Jarlsberg or Swiss cheese
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 bottle (12 ounces) beer or nonalcoholic beer
• 2 tablespoons butter, melted

Directions

• 1. Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.
• 2. Transfer to a greased 8×4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Ingredients

• 3 tablespoons unsalted butter, plus softened butter for greasing the soufflè dish
• ½ cup finely grated Parmigiano-Reggiano cheese
• 3 tablespoons all-purpose flour
• 1 cup whole milk, cold
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch ground nutmeg
• 1½ cups (6 ounces) shredded good-quality sharp Cheddar cheese
• 4 large egg yolks (save the whites)
• 2 tablespoons finely chopped chives
• 5 large egg whites
• ¼ teaspoon cream of tartar

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Add ¼ cup of the Parmigiano-Reggiano and roll it around the dish to coat the bottom and sides.
3. In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute. Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg. Add the Cheddar and the remaining ¼ cup Parmigiano-Reggiano; stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks and the chives.
4. In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth. Add the remaining milk mixture to the whites and, using a rubber spatula, fold until the mixture is uniform (see note).
5. Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish). Place on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.) Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.
6. Note: Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound sliced fresh mushrooms
• 1 medium sweet red pepper, diced
• 1 medium sweet yellow pepper, diced
• 1 small onion, chopped
• 3 green onions, chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 3 plum tomatoes, seeded and chopped
• 14 large eggs, lightly beaten
• 2 cups half-and-half cream
• 2 cups shredded Colby-Monterey Jack cheese
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
2. In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13×9-in. baking dish. Bake, uncovered, 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Ingredients

Spicy Ground Beef

• 1 tablespoon olive oil
• half an onion, minced
• 3 cloves garlic, minced
• 1 lb. ground beef
• 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)

Pepperjack Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 8 ounces shredded Pepperjack cheese

Crunchwrap Extras (customize to your heart’s desire):

• large flour “burrito” tortillas
• something crunchy: tostadas work really well, but tortilla chips or, dare I say, Doritos (!!) would work, too
• lettuce, tomato, cilantro
• sour cream
• salsa

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Instructions

1. Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.
2. Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese. Season to taste.
3. Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! I like a little mashed avocado and hot sauce on top.

Ingredients

1 pound cavatappi pasta

Kosher salt and freshly ground black pepper

1/4 cup finely chopped red onion

1 (15-ounce) jar salad dressing (recommended: Miracle Whip)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 1/2 teaspoons sugar

10 ounces frozen peas, thawed

1/2 cup shredded sharp Cheddar cheese

6 slices bacon, cooked until crisp and crumbled

Directions

1. Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
2. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook’s Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

Ingredients

• ½ cup butter
• 4 cloves garlic, minced
• ¾ cup dry bread crumbs
• ½ cup freshly grated Parmesan cheese
• 1 ½ cups shredded Cheddar cheese
• ¼ teaspoon dried parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 8 skinless, boneless chicken breast halves – pounded thin

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Garlic Cheddar Chicken

ingredients:

• 1 Clove garlic, peeled and minced
• 2 Tablespoon unsalted butter
• 3 Tablespoons all-purpose flour
• 1 1/2 Cups whole milk
• 2 Cups corn kernels
• 1 Cup shredded smoked cheddar cheese
• 1/4 Teaspoon black pepper
• Scant 1/2 teaspoon salt, or to taste
• 2 Tablespoons chopped parsley
• Topping:
• 4 Tablespoons unsalted butter, melted
• 1/2 Cup all-purpose flour
• 1/3 Cup seasoned panko breadcrumbs
• Pinch of salt

Instructions:

1. Pre-heat the oven to 400 degrees.
2. Add the butter and minced garlic to a large skillet or cast iron pan. Cook on medium low heat for a minute, just until the garlic softens, then whisk in the flour. Cook for a couple of minutes to remove the raw flour taste.
3. Slowly whisk in the milk and continue cooking until the sauce begins to thicken.
4. Stir in the cheese, corn, parsley and seasonings.
5. To make the topping, combine the melted butter, flour, breadcrumbs and salt in a medium bowl.
6. Pour the corn mixture into a casserole dish. Using your hands, form clumps of the topping and scatter over the corn mixture. Bake for 30 to 40 minutes or until the crumb topping begins to brown.

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1 cup medium bodied beer like a Boston Lager
• 1/2 pound (2 cups) Baby Swiss or Swiss Cheese, shredded
• 1 teaspoon Worcestershire Sauce
• 1/4 teaspoon ground nutmeg
• 1/2 pound bacon, cooked and crumbled

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Instructions

1. Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray
2. Add bacon to rack and cook for about 15 minutes or until crispy
3. Shred cheese and set aside
4. In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes
5. Whisk in cheese a little at a time, cooking after each addition until smooth
6. Stir in Worcestershire and Nutmeg
7. Pour into serving bowl, sprinkle with crumbled bacon
8. Serve immediately or keep warm in small Slow Cooker

Notes

Be sure to serve immediately or keep warm, or a crust will form on top of the dip.

• Prep Time: 5 minutes
• Cook Time: 10 minutes

Ingredients

• 1 (16 ounce) package elbow macaroni
• 6 tablespoons butter
• ½ cup all-purpose flour
• 5 ½ cups milk, divided
• 2 ½ cups shredded smoked Gouda cheese
• 1 ½ cups shredded Cheddar cheese
• 1 ½ cups shredded Swiss cheese
• 1 cup grated Parmesan cheese
• ½ cup grated Parmesan cheese
• ½ cup dry bread crumbs
• 1 teaspoon ground cayenne pepper
• olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
3. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9×13-inch baking dish.
4. Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Ingredients

1/2 red onion, thinly sliced

1/3 cup low-fat plain yogurt

2 tablespoons chopped fresh dill or parsley

2 tablespoons honey mustard

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

4 ounces sliced lean ham (preferably low-sodium), torn into bite-size pieces

3 ounces sliced Swiss cheese, cut into strips

1 romaine lettuce heart, torn into bite-size pieces

1 apple, thinly sliced

4 whole-wheat wraps or tortillas

3 cups strawberries, halved

Directions

1. Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry. 
2. Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half and serve with the strawberries. 

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 cup milk
• 1 cup half and half cream
• 1 tablespoon flour, mixed with 1 tablespoon water
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 pounds russet potatoes, peeled and thinly sliced
• 1 cup shredded smoked cheddar cheese

Instructions

• In a medium skillet over medium heat, melt butter and olive oil until pan is shimmery. Add sliced onion to skillet and saute 10-12 minutes, stirring occasionally until onions are a deep golden brown. Remove from heat and set aside.
• In a small saucepan, heat milk, half-and-half, flour/water mixture, garlic, thyme, and nutmeg until sauce is simmering and slightly thickened. Remove from heat and season with salt and pepper to taste.
• Grease a 9-in cast iron skillet (OR a round baking pan or pie plate) Layer 1/3 of sliced potatoes in bottom of pan overlapping them slightly. Top with 1/3 caramelized onions, 1/3 cream mixture and sprinkle with 1/3 cup shredded cheese. Repeat layers two more times ending with cheese on top.
• Cover pan tightly with tin foil and baked scalloped potatoes at 375F 45-50 minutes until potatoes are tender and bubbly. Remove tin foil and broil scalloped potatoes under high heat 3-5 minutes until a deep golden brown. Let potatoes stand 10 minutes before serving warm. Enjoy!