8 tablespoons of butter
850 grams of grated potatoes
1 medium-sized onion, finely chopped
130 g all-purpose flour
250 ml milk
500 ml low sodium chicken broth (or vegetable broth for vegetarians)
salt and freshly ground pepper
150 g grated Monterey Jack cheese (available at Lidl during American week)
250 g heavy cream
85 g grated cheddar cheese
50 g chips
25 g grated Parmesan cheese
Preheat the oven to 175°C.
Butter an ovenproof dish (about 22 x 33 cm) with a tablespoon of butter.
Over medium-high heat, place a large, deep skillet and melt 6 tablespoons of butter.
then Add all the onions and sauté for 3 to 4 minutes
Sprinkle the flour on the onions and mix it
Let it cook for a minute or two but do not let it brown.
Add the milk and mix well to remove any lumps.
Add the broth and mix again.
Bring the mixture to a boil until it thickens, about 3 minutes.
Season to taste.
Turn off the heat and add the Monterey Jack cheese, heavy cream and cheddar cheese.
Add the shredded potatoes and mix well.
Transfer the mixture to the buttered pan.
then melt the remaining 1 tablespoon of butter..
In a bowl, pour the chips and Parmesan cheese and crush the chips.
Pour the melted butter over everything, covering it well.
Sprinkle this mixture over the potato dish.
Cover your dish with aluminum foil and bake for 20 minutes.
Then remove the foil and return the dish to the oven until the potatoes are golden on top and bubbly on the sides, about 15 minutes longer.
Let stand for 15 minutes before serving.