Scalloped Potatoes

Potatoes

1. Peel the potatoes and slice them using a Mandoline slicer. Transfer to a pot and fill with water. Set aside.
2. Wash and peel (as needed) the onions, carrots and mushrooms. Chop the mushrooms and the onions and grate the carrots using a box grater.
3. Add a bit of olive oil into a skillet or heavy bottomed pan/pot and sauté the onions until soft and translucent. Add ⅛ tsp salt and pepper (to taste). Transfer to a separate bowl.
4. Add some more oil to the pan (if needed) and proceed to sauté the carrots and the mushrooms, one after the other. Allow the water to cook out when sautéing the mushrooms. Salt each vegetable with with ⅛ tsp salt and pepper as needed. Transfer the sautéed vegetables to the onions and mix everything together. Set aside.
5. Meanwhile, salt the potatoes and bring the to a boil. Cook for about 5 minutes. They do not need to be fully done as they will finish cooking with the sauce.
6. Once the potatoes are done, pour out the cooking water and spread half of the potatoes into a 9 x 13 baking dish.
7. Layer half of the sautéed vegetables on the top of the potatoes. Then do another layer of the potatoes and the vegetables. Set the dish aside.
8. Preheat the oven to 350°F (180°C).

Sauce

1. Heat the oil in a pan (I used the same one that I used for sautéing the veggies). Add flour and mix constantly allowing the flour to brown a bit. Slowly add the heavy whipping cream a bit at a time. Make sure each addition is well-incorporated.
2. Once the cream is all added and you have a thick sauce formed, slowly add the milk, whisking and mixing all the while. Once all the milk is added and a good sauce is formed, season with salt and pepper.

Baking Scalloped Potatoes

1. Pour the sauce over the potatoes. Cover with foil and bake 40 minutes in the oven.
2. Meanwhile, shred the cheese.
3. Take out the potatoes from the oven and sprinkle with shredded cheese. Bake an additional 10 minutes without foil.
4. Serve.