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Potatoes Au Gratin

12 Apr

This is my first attempt at making homemade Potatoes Au Gratin. It was simple, easy and painless. I admit in the past I have only made these types of potatoes for my son from a box. But I never ate them because I hated the way they tasted.  Oh my gosh, this recipe turned out so good, I even had seconds. The recipe below is adapted from Betty Crocker’s Potatoes Au Gratin. If you have never tried to make them homemade or think you don’t like them, try this recipe, it will change your mind, I promise.

Ingredients: serves 6 people

  • 2 pounds potatoes, peeled & thinly sliced
  • 1/4 cup salted butter
  • 1 onion, chopped
  • 1 stalk celery, finely diced
  • 2 cloves garlic, minced
  • 1 Tb flour
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup milk
  • 1 cup heavy cream
  • 1 1/2 cups plus 2/3 cups sharp cheddar cheese, shredded, divided use
  • 1/3 cup dry Italian bread crumbs
  • Paprika

Preheat oven to 375 and spread the sliced potatoes out in a 11″ x 7″ x 1 1/2″ size baking dish.

Melt butter in a medium saucepan over medium heat. Add the onions, celery and garlic and saute for about 2 minutes until they start to soften. Whisk in the flour, salt and pepper, whisking constantly, cook until the roux starts to bubble. Remove from heat and slowly whisk in the milk and heavy cream. Stir in 1 1/2 cups of cheddar cheese. Return to the stove and stir constantly over medium heat until it begins to boil. Once at a boil continue to stir and cook for an additional minute. Ahh Haa you now have made a cheese sauce.

Pour the cheese sauce over the sliced potatoes and baked uncovered for 1 hour. Mix the remaining 2/3 cups of cheddar cheese with the bread crumbs and sprinkle this mixture over the top of the potatoes. Sprinkle with Paprika and bake for 15 to 20 minutes longer. It’s done cooking when the top is brown and bubbly.

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Posted by on April 12, 2012 in Casseroles, Thanksgiving, Vegetables

 

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