I was recently looking through my Betty Crocker’s cookbook (my very first cookbook). 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. I also used non-fat milk because, well, it has plenty of fat with the cheese and butter. It was a huge hit with my entire family and our friends who were over for dinner – everyone had seconds and there was no leftovers. It paired very nicely with my roasted chicken and a fresh green salad.
- 4-5 large Idaho russet potatoes, peeled and sliced 1/8 th 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 non fat milk
- 2 cups of extra sharp cheddar cheese, shredded (divided)
- 1/4 dry Italian bread crumbs
Preheat 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 saucepan over medium heat. Cook onion in butter 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 1 minute until the cheese is completely melted.
Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.