Monday, June 14, 2010
Potatoes Au Gratin
You can always make the box mix, but the real thing tastes better. And believe it or not, it's actually fairly easy to put together. The most time consuming part is slicing the potatoes. The thinner they are, the faster they will cook. Some food processors have a slicing blade that can make quick work of this step. Or use a mandoline if you have one. I have to do it the old fashioned way.
To keep the potatoes from turning black while you make the cheese sauce, keep them in a bowl with ice water. Drain thoroughly just before adding to the casserole dish.
POTATOES AU GRATIN
adapted from the Betty Crocker Cookbook
2 Tbsp. butter
1/2 cup chopped onion
1 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 cups milk
dash of hot sauce (optional)
2 cups shredded sharp cheddar cheese
6 medium potatoes, scrubbed and thinly sliced (6 cups)
Heat oven to 375 degrees. Melt butter in a 2-quart saucepan over medium heat. Cook onion in butter until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and hot sauce (if using). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
Spread potatoes in ungreased 13x9 glass baking dish. Pour cheese sauce over potatoes. Bake uncovered 45 minutes - 1 hour or until potatoes are tender (check with a fork).