Creamy au Gratin Potatoes

 

• 4 medium russet potatoes, thinly sliced

• 1 medium onion, sliced into rings

• salt and ground black pepper to taste

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 2 cups milk

• 1 ½ cups shredded Cheddar cheese

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.

   

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2. Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.

   

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3. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.

   

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4. Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.

   

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5. 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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6. Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.

   

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7. Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.

   

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8. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

   

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9. Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

   

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Cook’s Note

You can experiment with different cheeses or a blend for variety; Gruyère or Swiss are both delicious options.

I love to serve these creamy potatoes with a roast pork loin or beef tenderloin, alongside a green salad.

Source: Allrecipes/Cathy Martin