“When you need an easy, but the decadent side dish, sidekick, there’s nothing like a cheesy, tasty and creamy au gratin potatoes recipe to do the job. This is my husband’s favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It’s a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man’s heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.”
Prep: 30 m Cook: 1 h 30 m Ready In 2 h
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To make this Tasty and Creamy Au Gratin Potatoes, You’ll need the following Ingredients:
Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
Salt and pepper to taste
3 tablespoons butter
1/2 teaspoon salt
3 tablespoons all-purpose flour
2 cups of milk
1 1/2 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.
2. Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. 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 aluminium foil.
4. Bake 1 1/2 hours in the preheated oven.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
TASTY AND CREAMY AU GRATIN POTATOES
Tasty and Creamy Au Gratin Potatoes
"When you need an easy, but the decadent side dish, sidekick, there's nothing like a cheesy, tasty and creamy au gratin potatoes recipe to do the job. This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety."
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- Salt and pepper to taste
- 3 tbsp butter
- 1/2 tsp salt
- 3 tbsp all-purpose flour
- 2 cups of 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 the 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 aluminium foil.
-
Bake 1 1/2 hours in the preheated oven.
