Potatoes Au Gratin
I have made this countless times especially during potato harvest. Au gratin dishes are covered with grated cheese or breadcrumbs and baked or broiled until a crisp, brown crust forms.
Ingredients
2 pounds potatoes, peeled and sliced 1/4 inch
1 cup milk (I use skim)
1 cup cheese, shredded (I use cheddar or Velveeta)
1/2 cup yellow onions, diced
2 TBL oil (I use corn or light olive)
1 garlic clove, minced
1 TBL flour
paprika
Directions
Put potatoes in a large casserole dish (which has a cover).
Heat up skillet on med and sweat (cook without browning) onions until
translucent, about 5 minutes. Stir in garlic.
Turn down heat to low then add milk, flour and cheese. Stir
occasionally until cheese is melted.
Pour into layers of potatoes.
Method 1
Cover potatoes and bake 350 for 1 hour.
Method 2
Sprinkle breadcrumbs over the top and cook uncovered 350 for 1 hour.
Remove from heat and sprinkle with paprika.
I put the casserole dish on a cookie sheet because sometimes stuff
leaks out of the dish.
Doug's Notes
I prefer method 2, my wife prefers method 1.
