• Heat oven to 400 degrees Fahrenheit.
• Wash and scrub 3 lbs. of yellow potatoes (or potatoes of choice). (Peel the potatoes if desired) Dry the potatoes and thinly slice them using a madoline slicer, a sharp knife, or a food processor. Place the sliced potatoes in a large bowl.

  Make sure to use the safety guard and exercise caution when using a mandoline slicer because the blades are very sharp!
• Mince 6 cloves of garlic and 1 onion (yellow or white is best). You can also sub shallots if you prefer.
• Pour 1 tablespoon olive oil into the bottom of a 9x13 inch baking dish. Brush the oil evenly across the bottom and sides of the pan to coat it.

For The Cheese Sauce:

• Cut the rind from and grate 6 oz. of Gruyere cheese (or any sharp-flavored melting cheese).
• Place a sauce pan on the stove top and heat it to medium-low. Add 4 tablespoon unsalted butter to the pan and allow it to melt completely. Add ¼ cup gluten free flour blend (or AP flour if not gluten free) to the butter and stir until completely combined with a whisk.
• Cook the butter and flour mixture for a minute, and then slowly add 1 ½ cups of whole milk, stirring often to prevent it from sticking or burning. Add ½ cup heavy whipping cream, stirring often.
• Once the mixture is somewhat thick and creamy, add 1 tablespoon Dijon mustard, 1 ½ teaspoon kosher salt, and ½ teaspoon pepper to the pan. Stir until combined.

  If the mixture seems too thin, simply continue to cook over medium-low heat for a few more minutes, stirring occasionally to prevent it from burning.
• Remove the pan from the heat and add the grated cheese to the pan. Stir until combined.

Layer The Potatoes:

• Sprinkle half of the minced garlic and onions evenly across the bottom of the oiled baking pan. Layer half of the sliced potatoes over the garlic and onions. Pour half of the cheese sauce over the first layer of potatoes.
• Sprinkle the other half of the garlic and onions over the cheese sauce. Layer the remaining potatoes over the garlic and onions. Top with the rest of the cheese sauce, spreading it evenly over the top.

Bake The Potatoes:

• Place a piece of foil tightly over the top of the baking dish and pop it in the oven for 40 minutes. After 40 minutes, remove the foil and cook for an additional 25-30 minutes.
• Once the potatoes are finished (they should be tender, but not mushy and easily pierced with a knife), remove the pan from the oven and allow to cool for 10-15 minutes.
• Mince ⅓ cup of fresh chives (or herbs of choice) and sprinkle over the top (this step is optional).