In a large frying pan sauté onions in olive oil over medium high heat until translucent. Add mushrooms and continue sautéing. When mushrooms are almost done add garlic and herbs. Continue cooking for another 1 to 2 mins. Transfer to a separate bowl.
In the same frying pan melt butter over medium heat. Add flour, salt and pepper. Cook for about 1 min stirring consistently. Whisk in milk and continue cooking until smooth. Reduce heat to low and add cream cheese and 1 cup cheddar-whisk until thoroughly incorporated. Add sautéed veggies, stir and take off of heat.
Slice potatoes using food processor or mandolin. Place half of sliced potatoes in a greased 11 inch cast iron frying pan. Cover 1st layer with half of roux veggie mixture and sprinkle half cup of grated cheese. Repeat steps for a second layer. Bake uncovered in a 350℉ over for 50-60 mins or until potatoes are tender.
Notes
*Please use as many organic ingredients as possible.*Recipe NotesIf using a smaller frying pan divide potatoes, roux and cheese into 3 layers. Recipe inspired by Food.com.