Creamy Au Gratin Potatoes

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Layers of potatoes and onion baked with a simple cheese sauce make a hearty and comforting casserole. 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.
2 Yukon Gold potatoes, sliced into 1/4 inch slices.
1/2 onion, sliced into rings
1/2 tsps. kosher or sea salt
1 tsps. ground pepper
1 and 1 and 1/2 tbs. and tsps. salted butter
1 and 1 and 1/2 tbs. and tsps. all-purpose flour
1/4 tsp. kosher salt
1/2 to 1 cup milk
8 oz. or 2 cup pack. shredded Sharp Cheddar cheese
1 tsp. dry Coleman's mustard.
1. Preheat oven to 400 degrees F. Butter a 1 quart casserole dish.

2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices , and add the remaining potatoes. Season with 1/2 tsp. salt and pepper to taste.

3. In a medium size saucepan, melt butter over medium heat. Mix in the flour and 1/4 tsp. salt, and stir constantly with non stick whiskfor one minute. Stir in milk and mustard. Cookuntil mixturehas 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.

4. Bake 1 and 1/2 hours in the preheated oven.

Paul T. Gervais

Member since Jun 2007

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