I was recently looking through Betty Crocker’s cookbook (my very first cookbook) and I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy, and delicious. Definitely not healthy but sometimes you have to splurge – you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes – or a wonderful neighbor who has the coolest gadgets and lets you borrow them…thank you, Cheryl). I used extra sharp cheddar because it’s what I had on hand. It was a huge hit with my entire family and our friends who were over for dinner – everyone had seconds and there were no leftovers. It paired very nicely with my roasted chicken and a fresh green salad.
Au Gratin Potatoes:
- 4-5 large Idaho russet potatoes, peeled and sliced 1/8-inch thick
- 1/4 cup butter
- 1/2 sweet yellow onion, diced
- 1 tbsp flour
- Sea salt and fresh cracked pepper to taste
- 2 cups of whole milk
- 2 cups of extra sharp cheddar cheese, shredded (divided)
- 1/4 dry Italian bread crumbs
How to Make Au Gratin Potatoes
Preheat the oven to 375 degrees. Spray a baking dish with cooking spray.
Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.
Melt butter in a large saucepan over medium heat. Cook onion in butter for about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir for 1 minute until the cheese is completely melted.
Spread potatoes in the prepared baking dish and pour cheese sauce over the potatoes.
Bake uncovered for 1 hour. Mix the remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper.
Bake uncovered for 15 to 20 minutes longer or until the top is brown and bubbly.