Tuesday, January 13, 2015

At Home: Potatoes Au Gratin

When thinking of an easy, cheesy, side dish to accompany a family meal of steak and scallops, I made Potatoes Au Gratin and share it here on What Micky Eats...At Home.  These layered potatoes are a great alternative to regular mashed potatoes or other starchy side.  Customize with your favorite kind of cheese.  Get perfectly uniform sliced potatoes with a mandolin.

Potatoes Au Gratin (Serves 6)
  • 3 medium size potatoes, peeled & sliced thin
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1½ cups milk
  • 1 teasp salt
  • 2 cloves garlic, minced
  • 1 teasp dried onion
  • salt & pepper to taste
  • 1½ cups grated sharp cheddar cheese
- Preheat oven to 350 degrees.
- In a small sauce pan over medium heat, melt butter and blend in flour. Cook 1-2 minutes, stirring constantly.

- Stir in the milk, minced garlic, dried onions, and season with salt and pepper.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of cheese.

- Place half of the sliced potatoes in a lightly greased 8x8 in (or similar size) casserole dish.
- Pour half of cheese sauce over potatoes.
- Add the second layer of potatoes on top.

- Pour the remaining cheese sauce on top.
- Sprinkle remaining ½ cup of cheese on top.
- Cover with tinfoil and bake for 30 minutes.
- Remove tinfoil and continue baking uncovered for 20-30 minutes more, or until potatoes are cooked and cheese is browned and sauce is bubbly.

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