Creamy au Gratin Potatoes
Candace Church
26/12/2023
Reviews
Ingredients:
Adjust Servings
| 4 - Thinly Sliced Russet Potatoes Any type of potato can be used in this recipe. | |
| 1 - Medium Onion, Sliced Into Rings | |
| 1 1/2 - Cups Shredded Cheese You can use any cheese you'd like or any cheese combination. | |
| 2 - Cups Milk | |
| 3 - Tablespoons All Purpose Flour | |
| 3 - Tablespoons Butter | |
| 1/2 - Teaspoon Salt & Pepper Any seasonings can be added to this recipe. I use Crystals hot sauce and a little granulated garlic. | |
| 1 - Teaspoon Chives or Thyme |
Directions
1.
Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.
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2.
Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
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3.
Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
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4.
Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
I recommend greasing the aluminum foil as to keep the foil from sticking to the cheesy topping.
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5.
Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.
For extra crispy top - set oven to broil and remove aluminum foil. Keep in oven on broil until tops of the potatoes are toasted to your preference.
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