• Heat oven to 400°F
• Wash and scrub the potatoes. The peel can be left on (if you like), or peeled.
• Dry and thinly slice the potatoes with a mandolin slicer. Place sliced potatoes in a large bowl.
• Use caution when using the mandolin slicer! It's sharp!
• Mince garlic cloves and yellow onion
• Add 1 tbsp of olive oil to bottom of a 9x13 inch baking dish
• Brush the olive oil evenly across the baking dish

For the Cheese Sauce

• Grate 6 oz. Gruyére cheese (or any sharp cheese of your choice)
• Heat a saucepan on the stove to low heat. Add 2 tbsp of butter to the pan and allow to melt completely.
• Add ¼ cup gluten-free flour to the butter and stir well with a whisk
• Cook the butter and flour mixture for 1 minute, and then slowly add in 1½ cups evaporated milk. Stir often to avoid sticking or burning.
• Add ½ cup heavy whipping cream, stirring often.
• For an even creamier texture, sub ½ cup evaporated milk for heavy whipping cream.
• Once mixture is thick, add 1½ tsp salt, ½ tsp pepper, and stir until combined.
• Remove pan from heat and add grated cheese. Stir until combined.

Layer Potatoes

• Sprinkle half of the minced garlic and onions evenly across the bottom of the oiled baking pan.
• Layer half of the potatoes over the onions and garlic. Pour half of the cheese sauce over the potato layer.
• Sprinkle the other half of the garlic and onions over the cheese layer. Layer the remaining potatoes over the garlic and onions. Top with the rest of the cheese sauce and spread evenly.

Baking the Potatoes

• Place a piece of foil over the baking pan tightly and place in the oven for 40 minutes.
• After 40 minutes, remove the foil and cook for an additional 25-30 minutes uncovered.
• Once the potatoes have cooked (they should be fork-tender), remove from the oven and let cool for 10-15 minutes.