GARLIC POTATOES WITH CHEESE SAUCE
1981 Gilroy Garlic Festival Winner
Serves 6 generously

POTATOES:
5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 tbsp butter
1/4 cup cheddar cheese, grated
Cheese Sauce (recipe follows)

Peel and THINLY slice potatoes; peel and mince onion; peel garlic.

Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion.

Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers.

Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top.

Cover and bake for 30 minutes at 350 degrees.

Uncover and bake for 30 minutes longer, or until potatoes are done.

CHEESE SAUCE:
2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 tsp each, salt and dry mustard
dash of paprika
3/4 cup grated cheddar cheese

Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened.

Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.