Saturday, April 14, 2012

Rich and Creamy Au Gratin Potatoes



This is now one of my favorite side dishes. And I'm very proud to say that I created the recipe myself(:  It's the perfect comfort food addition to any meal.  The white cheddar in the sauce makes it so full of cheesy, delicious flavor, and the milk gives it an amazing creaminess.  I can't wait to experiment with different cheeses! I made this for my family's Easter dinner this year, served with roast beef and broccoli, and it was incredible.  It made the meal so perfect.  My dad insisted that we have the meal as an Easter tradition each year...and my mom and I definitely agree.

Yield: about 10 servings


  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, chopped into medium/big chunks
  • salt and pepper to taste
  • 4.5 tablespoons unsalted butter
  • 4.5 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 3 cups milk
  • 2 1/4 cups shredded sharp white cheddar cheese
  • 1 cup Italian breadcrumbs 


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the chopped onion, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven, removing the aluminum foil for the last 20 minutes.

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