Sunday, April 29, 2012

Creamy Au Gratin Potatoes

What a wonderful, filling side dish!  The cheese sauce has the same base as my favorite macaroni and cheese dish.  If you don't eat them all, they are great reheated (for dinner and for breakfast).  The down side to these is that they take a whopping 1 1/2 hours to bake, so you need to plan ahead for these.  However, if you're awaiting your hubby's return from the river, these will make both of you happy.  Enjoy!

Creamy Au Gratin Potatoes

4 russet potatoes
1 small yellow onion, diced
Salt and pepper to taste
4 Tbsp butter
3 Tbsp flour
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400. Spray a one-quart dish with cooking spray. Layer sliced potatoes in the prepared baking dish. Season with salt and pepper to taste.

In a medium-sized saucepan, sauté the diced onion in one tablespoon of butter. When the onions become translucent, pour them on top of the potatoes.

In the same saucepan, melt the remaining butter over medium heat. Mix in the flour, 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. Pour cheese over the potatoes, and cover the dish with foil. Bake in preheated oven for 1 1/2 hours.

1 comment:

  1. Lady! What a shmorgezborg of yummy recipes!!