I found this recipe in the October/November 2010 issue of Mary Janes Farm magazine. It was really good but pretty much a heart attack in a casserole dish. I didn't hear any complaints :) As usual I changed fresh spices and garlic into jarred spices and garlic.
3 T. butter
2 T. olive oil
4 t. minced garlic (from a jar)
1/4 t. salt
4 T. flour
1 cup heavy cream
4 lbs. russet potatoes thinly sliced
1 1/4 cup feta cheese crumbled
4 t.dried basil
1 jalapeno pepper seeded and minced (I actually used fresh for this one.)
1 cup cheddar cheese shredded
1. Preheat oven 375. butter a 13 by 9 baking dish.
2. Melt butter in a medium sauce pan over medium heat. Add oil and garlic and saute for 1 more minute. Add salt and water and cook for another minute. Whisk in flour 1 T. at a time until a paste forms: cook for 2 minutes. Reduce heat to low and whisk in cream until smooth. Remove from heat and set aside.
3. Spread half the potatoes in the baking dish. Top with half the feta, basil and jalapeno. Spread half the sauce evenly over the layers; sprinkle half the cheddar cheese over the top. Repeat with the remaining ingredients.
4. Cover baking dish with foil, doming foil slightly so that it doesn't touch the ingredients and bake for one hour. Increase oven temps to 425 and uncover and bake for an additional 20 to 30 minutes or until potatoes are tender and top is golden brown. Remove from oven and let rest for 15 minutes.