1. Preheat oven to 325 F. 2. Melt the butter in saucepan, add garlic powder and flour, then cook, stirring constantly until very bubbly, approximately two minutes. 3. Gradually add the cream, stirring until fairly thick and smooth. 4. Stir in the cheese until melted. 5. Cover and set aside. 6. Pour lemon juice into large bowl of cold water. 7. Peel the potatoes, immersing them in the lemon solution as they are peeled to prevent discoloring. 8. Then, thinly slice the potatoes, returning slices to lemon solution until all potatoes are sliced. 9. Grease 8 cup baking dish. 10. Drain the potatoes and pat dry with paper towel. 11. Overlap one third of potatoes on the bottom of dish, top with one third of the green onions, then sprinkle generously with salt, pepper and nutmeg. 12. Cover with one third of the cheese sauce. 13. Repeat layers, ending with sauce. 14. Cover and bake in the preheated oven for one hour. 15. Uncover and continue baking for 30 minutes or until the potatoes are tender when pierced and the top is golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
