Have you ever tried to stuff onion or potato slices into a measuring cup? Ingredients like these are best measured by weight. Country Potatoes au Gratin works well as an entrée with a side salad completing the meal. If you prefer to have it as a side dish, it will make 12 servings.
2 teaspoons butter
1 medium onion (about 5 1/2 ounces), thinly sliced
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
How to Make It
Preheat oven to 350°.
Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.
Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.
As many reviewers have mentioned, this is seriously lacking in flavor. However, I think it is misleading to doctor a recipe and then give it a high rating based on modifications you made, so unlike other reviews I am basing my rating on the recipe as written. Made as is, it is very bland and could use some seasoned salt (such as Lawry's) and more pepper. The sauce, however, thickened without a problem for me. With adjustments this could be a keeper.
My husband and I both liked this. Great way to use up leftover ham. The soupy/watery problem is reduced by using slightly less milk and making sure the sauce thickens up nicely before adding the other ingrediants. I also used a little broth along with the milk, which gave a flavor boost. Also feel free to substitute or mix in other types of cheese, depending on what you have on hand and what you like.
I followed the recipe, but omitted the ham and served as a side dish. I agree with the other reviewers who said that it came out a little watery. However, I thought the potatoes were pretty good, aside from being pretty bland. Next time (or to spice up the leftovers), I'll probably add more cheese and more spices so it's not so boring.
Great recipe! Easy and delicious.
Adjustments: I substituted whole wheat flour for the white flour, and used skim milk instead of 2%, and used reduced fat cheese, and skipped the ham.
I also added 2T broth powder for more flavor, and a dash of chipotle powder for a bit of kick, and 1 cup of shredded carrots for color and nutrition.
made 1/2 recipe in 8x8 glass pan, which made four generous entree servings. Had this with a multi-vegetable green salad and steamed beets. I used 2% milk & added dry mustard, smoked paprika & Italian seasoning blend, and sautéed a red jalapeño along with the onions. We really loved this and the texture was great, thus the high rating. But unless you like food fairly bland, you will need to enhance the recipe.
I used skim milk, and because I ALWAYS burn milk when I cook it on the stovetop I cooked this over low. It took about 30 minutes for the cheese to melt, but the sauce got pretty thick. Letting it stand after cooking was also key to a thicker sauce. It was pretty bland though, green onions would have helped. I'm wondering if I can't re-work this into some kind of baked potato soup....
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