Recipe by Chef Nick Wallace
INGREDIENTS
4 russet potatoes, sliced into 1/4-inch slices
1 onion, diced
1 cup Dole® Pineapple Juice
Salt and pepper to taste
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt
1 cup milk
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400° F (200° C). Butter a medium casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with diced onion and add the remaining potatoes. Season with salt and pepper to taste.
In a medium saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk and pineapple juice and cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 60 seconds. Pour cheese over the potatoes and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Prep: 30 mins Cook: 1 hr. and 30 mins 4 Servings
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