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You Asked For It: Au gratin potatoes

Does anyone have a recipe for potatoes au gratin to share? Thank you. Angela Maggio, Spring Hill

Mary Jo Batters of Guilderland, N.Y., shares this recipe for au gratin potatoes. It's a recipe she got in the late 1980s from Mother Earth News. She has made some changes through the years but says the dish is always served with their Easter ham. A mandolin is a great way to get consistent potato slices that will cook evenly. If using one be extremely careful and use the guard to prevent an injury. These au gratin potatoes were cheesy and creamy, making them a perfect accompaniment to ham, roast chicken or roast beef. Mary Jo says the original recipe called for a shorter cooking time but, and I agree, the potatoes really need this long to be tender. When I covered the casserole dish, I did so lightly so the cheese would not stick to it when I removed it for the additional baking time. You don't want to lose any of that cheesy goodness.

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>>easy

Au Gratin Potatoes

2 tablespoons butter

1 small onion, minced

2 tablespoons flour

½ teaspoon salt

Dash of pepper

1 ½ cups milk

4 ounces sharp cheddar cheese, shredded

5 medium-sized potatoes (about 2 pounds), peeled and thinly sliced

In 2-quart saucepan over medium heat, melt the butter and add the onion. Cook onion about 5 minutes in butter. Stir in flour, salt and pepper and cook for 1 minute. Gradually stir in milk and cook, stirring constantly until mixture thickens slightly. Remove saucepan from heat and stir in ¼ cup shredded cheese.

Arrange half of the potato slices in a shallow 2-quart casserole. Pour half of the sauce on top. Sprinkle with half of remaining cheese. Repeat.

Cover with foil and bake at 375 degrees for 55 minutes. Remove foil and bake 25 minutes longer, or until potatoes are tender.

Makes 6 servings.

Source: Mary Jo Batters of Guilderland, N.Y.

You Asked For It: Au gratin potatoes

01/04/11 [Last modified: Monday, November 7, 2011 5:49pm]

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