Sour Cream And Chive Potatoes

1. 1

   Preheat your oven to 350u00b0F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).

2. 2

   With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.

3. 3

   In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.

4. 4

   Whisk in the broth and the cream then bring it to a boil.

5. 5

   Remove from the heat and add the chives, sour cream, salt, and pepper.

6. 6

   Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.

7. 7

   Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).

8. 8

   Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).

9. 9

   Let rest on your counter for at least 10 minutes before cutting.

* Per serving · 4 servings · Values may vary.