Potato Head Recipe

Preparation Steps

1. 1

   Prepare the Mashed Potatoes

   Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper to taste.

2. 2

   Make the Béchamel Sauce

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk for 1-2 minutes until it forms a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens. Remove from heat and stir in half of the Gruyere and Provolone cheese until melted. Season with salt and pepper.

3. 3

   Caramelize the Onions

   In a skillet, heat the remaining butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden and caramelized, about 15-20 minutes.

4. 4

   Assemble the Potato Head

   In a baking dish, layer the mashed potatoes, followed by the caramelized onions, and then pour the béchamel sauce over the top. Sprinkle the remaining cheese on top, followed by the chopped rosemary and parsley.

5. 5

   Bake

   Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the top is golden and bubbly.

6. 6

   Serve

   Let cool slightly before serving. Garnish with additional parsley if desired.