[4] Yukon Gold Potatoes
[2] Cans of Evaporated Milk
Butter or Margarine
1/3 of White Onion
1/3 of Red Pepper
[4] Cloves of Garlic
Tyme
Dried Oregano
Red pepper Flakes
Salt
Pepper
Pepper Jack Cheese
Extra Sharp Cheddar Cheese

Peel potatoes and cut into 1/2 inch thick medallions
Add Salt, Water, Potatoes to a pot and
Boil them until they're half cooked


Preheat oven to 300 degrees

Cream Sauce/ Bechamel Sauce
In a sauce pan melt 2 tablespoons of butter
Then add diced onion, pepper, tyme and garlic until translucent.
Add the rest of your dry seasonings (pepper, oregano, salt, blk pepper
Add 2 tablespoons of flour
This is called a roux. (This is a thickening agent)
Whisk for 2 minutes or until you get a doughy crumb consistency.
Whisk in 1/3 cup of your milk until you get a smooth paste.
Then add the entire can.
(Use only half of the second can)
Whisk the milk on medium heat and simmer until you get your desired thickness.

Assort potatoes in pan and add your sauce and cheese


Bake covered with foil for 10mins
Take off the foil and bake for another - 30 mins

(Optional) - Crisp in the broiler for the last 5 mins


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