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.
5 comments:
Definitely use the food processor. To slice the potatoes, grate the fresh onion, and shred the cheese. And you don't have to wash in between food items since they're all going into the same dish anyways.
Gosh, life would be dreadful without potatoes, wouldn't it? This looks soooo good. You're making it hard for me to be diet conscious- now I seriously want me some!
Thanks for the recipe!!
This recipe was good. You can eliminate the need for any flour by doing this:
Saute the onion in the butter, add milk and seasoning and bring to a very low simmer. While that's simmering, slice the potatoes and then add them to the milk, pressing them into the milk and stirring occasionally (I used a lot of additional milk) simmer for 10-15 minutes until the potatoes are slightly tender and the milk has thickened. Layer potatoes and cheese in pan. Bake as directed.
Delicious. I added a pinch of thyme.
LOVE this. Going to go make it RIGHT NOW.
Post a Comment