Creamy Potatoes Au Gratin
Warm and cheesy...these potatoes are always a favorite.
Yield: Serves 4
- 4 russet potatoes, peeled, sliced 1/4-inch thick and divided
- 1 onion, thinly sliced
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded Cheddar cheese, divided
- Arrange half the potato slices in a greased 1 1/2-quart casserole dish. Top with onion and remaining potatoes; add salt and pepper to taste.
- In a medium saucepan, melt butter over medium heat. Add flour and salt; stir constantly with a whisk one minute. Stir in milk; cook until thickened. Stir in 1 1/2 cups cheese; continue to stir until melted.
- Pour over potatoes; cover with aluminum foil. Bake at 400° for one hour. Uncover, sprinkle with remaining cheese. Bake 10 to 15 more minutes or until lightly browned.
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