Au Gratin Potatoes is originally a french dish that is common in the boxed mix area in your supermarket. It’s a dish I grew up eating and another favorite that I consider a comfort food. I’ve mentioned before that I love to make those old comfort foods and instead of making the boxed mix I like to learn how to make them from scratch and ingredients that I typically can find in my pantry at home, free of preservatives and additives.
This was made for Christmas dinner with a beef roast and red wine reduction, but would be equally delicious for a nice Easter meal with ham and a nice green salad or even my Parmesan asparagus. This is another dish that I made months ago that was in the infamous lost folder. I intended on posting this during that time frame that I was busy unpacking and party planning, but of course the folder was lost and has since been found.
RiRi declared upon first bite that this was “heaven in a pan” and immediately ordered me to quote her on that when I shared this recipe with you all. So, here is my heaven in a pan potatoes (adapted from this recipe), hope you like them!
- 3 tablespoons butter or margarine, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 russet potatoes, thinly sliced
- 3 tablespoons all purpose flour
- 2 cups milk
- season to taste with salt, pepper, paprika, nutmeg
- 1-1/2 cups shredded extra sharp cheddar cheese, divided
|Pre-heat oven to 400 degrees.
Using one tablespoon of the butter, saute the garlic and onion in a pan until soft.
|Combine the sliced potatoes in a bowl with the sauteed garlic and onion and mix until well combined.
|In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter or margarine.
Add the flour and salt, quickly whisk to create a roux.
Slowly pour in the milk while whisking and add the remaining seasonings.
|Continue to cook, whisking often until sauce has thickened considerably.
|Add most of the cheese, leaving a handful or two to sprinkle over the casserole dish at the end when the potatoes are ready to bake.
|Mix the cheese into the sauce just enough until melted. Remove from heat.
|Grease a large casserole dish, and spread half of the potato/onion mixture along the bottom.
Then pour half of the cheese sauce on top.
|Spread the remaining potatoes on top, then pour the remaining sauce on top, spreading evenly.
|Sprinkle the remaining handfuls of shredded cheese on top. Spray the bottom of a sheet of aluminum foil (the part that will be covering the casserole) and then cover the casserole dish with the foil.
Bake in pre-heated oven for about an hour.
|Remove foil and bake another 30 minutes, or until cooked through.
|The potatoes on top will be golden and slightly crispy, and the potatoes inside the casserole will be soft and cheesy. Delish!
|Just look at all that cheesy goodness! Enjoy!