Oct 16

Creamy Au Gratin Potatoes

This is a side dish that I’ve made on many occasions. It was part of one of my first blog posts, but I thought it deserved an entry of its own. It’s THAT good. And perfect for the upcoming holidays!


Can’t wait to dig into these next month!

Creamy Au Gratin Potatoes  
adapted from Allrecipes

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons AP flour
1/2 teaspoon salt
2 cups milk  (one cup whole, one cup skim)
1 1/2 cups shredded Cheddar cheese (lowfat)

Preheat oven to 400 degrees.  Butter a one quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

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One Response to Creamy Au Gratin Potatoes

  1. Pingback: Easter Recipe Roundup | I Was Born To Cook

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