The Freshman Cook: Au Gratin Potatoes

This weeks side dish is Au Gratin potatoes. It’s the perfect potato for a beginning cook, or for anyone that is tired of mashed or baked potatoes. It’s a great comfort food dish, and there are so many variations of the basic Au Gratin, it’s mind boggling.  But today, we are making basic Potatoes Au Gratin. You’re gonna love em!

Au Gratin Potatoes

4 Idaho Potatoes

1/4 cup Butter

1/2 medium Onion

1/2 tablespoon Flour

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Half and Half

1 cup shredded Cheddar Cheese

1/4 cup Dry Bread Crumbs

Cut the potatoes in half.

Cut a piece off the bottom, so they will be flat to go

through the food processor.

Put through a food processor to slice the potatoes.

They should look like this. You can also slice the potatoes

on a mandolin if you have one.

Cut the half onion in half.

Slice the half onion.

Chop the slices.

Put the butter and the chopped onion in a saucepan.

 Cook until soft. Stir a few times.

Add flour, salt, & pepper. Cook over low heat,

until mix is bubbly.

Stir in milk and 3/4 cup cheese. Heat to boiling,

stirring constantly. Boil and stir for 1 minute.

Ready to go.

Place potatoes in a 1 quart casserole 

sprayed with pan spray.

Pour the cheese sauce over the potatoes.

Bake in the oven at 375 degrees for 

1 hour uncovered.

Mix the rest of the cheese and the bread crumbs, and

sprinkle over the potatoes.

Bake for 15 minutes longer, until brown and bubbly.


Thanks for joining me today!

Please stop by tomorrow when we will be making

Fried Ice Cream!

Hope to see you then!

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