Mmmmmm, creamy cheesy potatoes. This is comfort food at its finest. I have tried to make au gratin potatoes in the past, but they have always turned out too dry for my taste. I was looking for a recipe that resulted in tender potatoes with loads of creamy sauce and this is it! These could be a meal by themselves, but if you wanted a little protein, just throw in some diced ham and it would be an awesome casserole.
The original recipe came from allrecipes.com again. Can you tell that is one of my favorite places to search for food?
4 Idaho potatoes, sliced into 1/4 inch slices
1 onion, diced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. 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 salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has 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 with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.