Potatoes Au Gratin, or scalloped potatoes, is a wonderful warm and cozy comfort casserole. Serve this Potatoes Au Gratin with a steak or grilled chicken. It takes a little time, but it’s oh so good.
3 Cup (48 tbs)
Shredded cheddar cheese
8 Cup (128 tbs)
Ice cold water
2 Cup (32 tbs)
You need to start preparation 2 hours before you are ready to serve dinner.
Preheat oven to 400 degrees.
First start by peeling the potatoes. Use approximately 2 per person depending on the size of the potatoes. Slice in half on a cutting board. Then slice in 1/8” slices. Set in ice cold water.
Warm the milk or whipping cream in the microwave for 1:30 minutes. Make a white roux by melting 1 tablespoon butter and mixing in 1 tablespoon flour. Add in warm milk and wisk constantly for 10 minutes until a thickened white sauce.
Turn off the heat. Add in 4 cups of cheese and stir well. The cheese will melt under the heat of the white sauce. Add salt and white pepper to taste – a little Tony’s Creole Seasoning for a Cajun Flavor.
Spray casserole dish with canola spray oil. Drain the potatoes using a colander. Pour potatoes into the casserole dish. Pour the cheese sauce over the potatoes. Stir and blend in the cheese sauce with the potatoes.
Cover and bake for 40 minutes.
Next, take off the cover and bake another 40 minutes.
Take out of the oven and top with remaining grated cheddar cheese. The cheese will melt under the heat of the dish. Let rest 5-10 minutes.
There can be nothing quite like hearty and comforting potato casserole with layers and layers of potatoes and cheese, all baked into one. Beryl Stokes presents a simple, easy to make dish of scalloped potatoes using easy-to-find ingredients. A little time taking, but totally worth the effort.