Mar 16, 2009

Creamy Au Gratin Potatoes

I found this recipe a while back on and it is so delish I needed to revisit the dish last night. After a great day of raking the yard with the family and going to the beach to collect shells and run around the playground, we were all starving. This dish is perfectly creamy with a golden cheezy top. I baked it in a pretty white pie plate and it looked so good.

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk

1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 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.

I veered from the recipe slightly by substituting one cup of milk for buttermilk...I loved the extra depth of flavor the buttermilk added. This is the perfect stick to your ribs side dish, it was a hit with my boyfriend and my son loved it too!

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