Au Gratin Potatoes Recipe

Ingredients

2-2 1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
salt and pepper, to taste

Preparation

Step 1

Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.

In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.

Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.
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REVIEWS:

Not all potato recipes are created..full of flavor. Au Gratin Potatoes are a favorite of my 88-year-young father, so, knowing that I was attempting to make a special meal for him, I followed this recipe to the "t"... Talk about a disappointment. Even my Hubby Paul who attempts to always say something appreciative about my cooking, could only come up with a flat, "it's okay". Salt and pepper helped, but even that faithful duo were not the total solution for saving this recipe. In summary - it was a waste of my time...and ingredients. I offer my apology to whomever created this one, but in my estimation - take this one back to the drawing board, please!

Just okay. We made this for dinner tonight, added extra cheese and it was bland. Nothing spectacular.

Absolutely The BEST Potatoes Au Gratin EVER!!! First of all, I did make a few minor adjustments to the recipe and prep, but I otherwise followed the directions pretty closely. To start with, I had to double the amounts of all of the ingredients, because I bought a five-pound bag of red potatoes, and I had a pretty good size group of people to feed. Also, I used half and half instead of milk (I highly recommend this ehancement, despite the few extra calories!). Also, during the layering of the potatoes in the caserole, I sprinkled each layer with salt, fresh black pepper (Careful on the pepper, don't over do it) AND a bit of the leftover freshly chopped parsley (I also recommend this one!). Lastly, instead of cooking for just 40-50 min, I wound up leaving them in the oven for well over an hour -- about 1 hr and 20 min -- to make the potatoes nice and soft and pearly all the way through. They turned out DEEEEEEEEEEEELICIOUS...they were a huge hit everywhere!!

Great Red Potato Dish! I was visiting my parents in Hawaii. They wanted red potatos so I did a quick search on the internet and found this receipe. I nearly doubled the amount, approx 1 1/2 of the receipe.I didn't have shreaded cheese so I used sliced tillimook. I didn't tell them it was from a receipe. It was the main dish, it was a hit! Everyone loved it!

Highlight of the dinner - stole the show! This dish stole the show. Though the rest of the meal was excellent, if I do say so myself, these potatoes were off the scale delicious. I will say, however, that I didn't have certain ingredients and substituted. The substitutions worked well and I'd do them again on purpose next time. Fresh basil instead of parsley, caramelized onion, extra garlic, and instead of sharp cheddar, I used a combination of horseradish cheddar and parmesan. Wow. Knock your socks off good.

Very very good! Excellent! I used Washington State "Cougar Gold" cheese, which of course was fabulous. Also, I put sauce on each potato layer as I built the casserole to stop the potatoes from cooking together. I don't know if that helped or not, but the result was great. My wife says " Came out great, worth the work." Of course I made it.

Awesome...quite rich, but it was a hit!!! Definitely make it again.

Tasty, A bit too peppery. We tried this recipe tonight on a whim. We halved most of the recipe. I used Vermont Sharp Cheddar cheese and shredded it. The potatoes tasted great although it calls for pepper twice and I thought that was a bit too much. We also added some green onions in there as well as the regular diced onions.
Would make this again!!