Monday, November 11, 2013
Creamy Au Gratin Potatoes - SRC
If you're looking for a special potato dish for Thanksgiving, Christmas, your birthday, or next Thursday, I've got a winner for you.
Although they take awhile to bake, these potatoes are simple to put together and are definitely worth planning ahead for. They're tender and hearty, enhanced with thinly sliced onions, and drenched with creamy cheese sauce. A potato-lover's dream come true.
Although my mom would occasionally make a similar dish called scalloped potatoes when I was growing up, I can't remember ever making them myself. But when I saw these on my Secret Recipe Club assignment for the month, Cheese Curd in Paradise, I knew I had to make them. I need more scrumptious side dishes in my repertoire.
Ashley blogs from Wisconsin (hence the "cheese curd" in her blog title), a state that I have never visited but would love to see someday (in the summer, thank you very much). Any place known for their cheese has to be amazing, right? I can't imagine my life without cheese.
She has lots of great recipes, from Pizza Muffins to Pumpkin Truffles, that I'm looking forward to trying - but I am beyond happy to have these potatoes in my life. While they are a bit on the decadent side, I'll definitely bring out this recipe for special occasions and dinners. Everyone in my family absolutely loved them.
Creamy Au Gratin Potatoes
Source: Adapted slightly from Cheese Curd In Paradise
6 large russet potatoes, sliced into very thin slices
1/2 large onion, sliced into rings
4 Tbsp. butter
4 Tbsp. all-purpose flour
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese (best if you grate your own!)
Salt and pepper to taste
Preheat oven to 400°.
Layer half of the potatoes into bottom of a buttered 13 x 9" pan. Sprinkle lightly with salt and pepper.Top with onion slices, and add the remaining potatoes. Sprinkle again lightly with salt and pepper. (I like to use Kosher salt.)
In a medium saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Slowly stir in milk. Cook until the mixture has thickened. Stir in cheddar cheese and continue stirring until melted. Season cheese sauce with salt and pepper to taste, and add a dash of paprika if desired. Pour over potatoes and cover the dish with foil.
Bake for 1 1/2 hours. Remove foil and cook for a few more minutes to slightly brown the top if desired.