3 lbs Yukon Gold potatoes
2 cups heavy cream or half and half
1 cup whole milk
3 tbsp flour
2 tbsp Kinder’s Buttery Steakhouse Rub
8 tbsp unsalted butter
2 cups shredded cheddar jack blend
Melt butter in medium sized pot on low heat.
Once butter is fully melted, slowly mix in flour to create a roux, taking care to ensure there are no lumps and mixture is smooth.
Add both dairy ingredients and mix.
Stir in Kinder’s Buttery Steakhouse Rub.
Add cheese and mix in well.
Preheat oven to 400 degrees.
Slice potatoes into 1/8 inch slices.
Grease baking dish and lay potatoes in dish in a single layer slightly overlapping.
Ladle sauce mixture over layer of potatoes. Repeat the process until all potatoes are used, and cover the top layer with extra sauce.
Cover dish with foil and bake for 20 minutes.
Remove foil and bake until golden and bubbly on top.
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