au gratin potatoes

au gratin potatoes
au gratin potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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