Cooking Instructions

• Preheat the oven to 350 degrees F.
• Heat the butter in a large saucepan over medium-high heat and add the onions and cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
• Add the flour and stir to combine. Cook for a minute or two. Add the milk and cream, stirring continually to prevent clumping. Slowly bring to a boil, reduce the heat and simmer until slightly thickened.
• Add the cheddar cheese, parmesan cheese and salt and stir until melted. Add the potatoes and stir until thoroughly combined.
• Pour the mixture into a 2 quart casserole dish. Sprinkle with the remaining Parmesan cheese. Cover with foil. Bake for 1 hour or until the potatoes are tender.
• Uncover and bake for another 20 minutes or until the top is lightly browned and to enable excess moisture to evaporate.
• Let sit for about 5 minutes before serving. Sprinkle with some chopped parsley for garnish if desired.