This is a recipe derived from Ree Drummonds own "Perfect Potatoes Au Gratin" recipe. I added the bacon, yellow onion, seasoned salt, green onion, and paprika. I also use just a smigeon more salt and ground pepper to taste. Enjoy.
Scrub and clean the potatoes. Slice into 1/4 inch slices. Quarter each slice into 4 pieces. Cover with 1 inch of water in a medium bowl. Refrigerate.
Preheat oven to 400 degrees. Smear sofened butter all over the bottom of 13 by 9 baking dish.
In a med. size skillett, add 2 TBLS. butter and satee the chopped onion on med./low heat for 2 to 3 minutes. (stirring occasionally) Set aside to cool.
After onion is cooled, dip with a slotted spoon and drain into a seperate bowl with a paper towel in the bottom. Set aside.
In a serparate bowl, whisk together the heavy cream, milk, flour, minced garlic, salt, seasoned salt, and black pepper.
Spread 1/3 of the potatoes in bottom of baking dish. Pour 1/3 of heavy cream mixture evenly over the potatoes. Sprinkle 1/3 of the chopped yellow onion across the pan. Repeat this process two more times.
Cover dish with foil, and bake for 30 minutes. Remove the foil and bake for 20 more minutes, or until potatoes are golden brown and really bubbling.
Add grated sharp cheese to the top of the potatoes evenly and bake for 3 to 5 more minutes. The cheese should be melted and bubbly.
Add the chopped green onions and paprika if desired. Serve