Creamy Au Gratin Potatoes
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.
- Serves: 4 persons
- 4russet potatoes, sliced into 1/4 inch slices
- 1onion, sliced into rings
- salt and pepper to taste
- 3tablespoons butter
- 3tablespoons all-purpose flour
- ½teaspoon salt
- 2cups milk
- 1½ cups shredded Cheddar cheese
Step 1Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
Step 2Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
Step 3In 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 aluminum foil.
Step 4Bake 1 1/2 hours in the preheated oven.