Au Gratin Potatoes
(or Cheesy Scalloped Potatoes)
2 lbs russet potatoes, about 6 medium sized
1/4 cup margarine or butter
1/4 cup dried minced onion
1 Tbsp rice flour
1 tsp salt
Fresh ground pepper
2 cups milk
2 cups shredded cheese, cheddar or cheddar jack
Prepare your potatoes by peeling them, and then slicing thin. Rinse the sliced potatoes with cold water and spread into a 9x13 pan.
In a saucepan, melt the margarine. Add the dried minced onion, flour, salt, and pepper and cook until bubbly, about 1 minute. Add the milk and 1 1/2 cups of the cheese. Stirring constantly, heat until boiling. Stir and boil for 1 minute.
Pour cheese sauce over potatoes. Bake in a 375 oven for 1 hour. Sprinkle the rest of the cheese over the top and bake another 10 minutes.
Seriously, this is so good. Use a food processor with a slicer attachment to slice the potatoes, and you'll save 3 hours, or at least it'll seem like that long if you slice by hand. Of course you can use fresh onion, but in a dish like this, I don't think it makes much of a difference. Plus, I really don't like dicing onions, so if I can get out of it, I will. Whatever you do, don't skimp on the cheese. Don't think, "well I'm trying to watch my weight so I'll only use half the cheese", because you'll end up with a runny mess. Trust me, I've tried it. Use all cheese as directed. And don't worry too much if it blackens a little around the edges. It will still taste good on the inside and we all know that it's what's on the inside that counts.