Friday, May 2, 2014

Creamy Au Gratin Potatoes

We spent our first big holiday away from family this past Easter which meant my first holiday planning a menu on my own.  I went through a lot of recipes and wanted a potato dish that just sounded comforting and there is nothing more comforting than potatoes smothered in least in my opinion.  I adapted this recipe from Six Sisters Stuff.

4 or 5 russet potatoes (sliced into 1/4 inch slices)
1/2 onion (diced)
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/2 tsp garlic powder
1 cup milk
1 cup heavy cream
2 cups shredded sharp Cheddar cheese

Heat oven to 400.  Grease a 8x11 baking dish.  In a sauce pan melt the butter.  Whisk in the flour and heat for 2 to 3 minutes. Whisk in the milk and cream.  Heat, whisking often, until the milk mixture begins to thicken up.  Stir in cheese and remove from heat.  Continue to stir until cheese is melted.  Slice the potatoes and layer half of them on the bottom of the baking dish.  Top with diced onion then half of the cheese sauce.  Layer the remaining potatoes and top the other half of the cheese sauce.  Cover with foil and bake for 1 hour.  Remove the foil and cook for 15 more minutes.  To make the top a little more crispy turn the boiler on for a 1 to 2 minutes.  Remove and let sit for 8 to 10 minutes before serving.

No comments:

Post a Comment