Au gratin potatoes are rich and creamy with the soft hint of onion and a delicious cheese roux that is layered in a deep casserole dish and when finished you have an amazing potato side dish that everyone will love

Ingredients:

• 6  Russet Potatoes (cut into 1″ cubes)
• 1  Small Vidalia Onion (finely diced)
• 2  Garlic Cloves (crushed)
• 6 TBSP of Butter
• 6 TBSP of Flour
• 4  Cups of Milk (I use skim but you can use whatever you have)
• 2  Cups of Extra Extra Sharp Cheddar shredded (the sharper the cheddar the better)
• 2  Cups of Monterey Jack Cheese Shredded
• 1  Cup of Parmesan Cheese Grated
• 1  Cup of Shredded Cheddar (for the top of the potatoes)
• Salt and Pepper

Directions:

• Butter the bottom and sides of a 2 quart casserole dish
• Preheat your oven to 375*

Making The Cheese Sauce

1. In a medium sized pot add your butter and melt on low
2. Add your crushed garlic
3. Generously add pepper to the butter and garlic
4. Stir in your flour until well combined
5. Add your milk and bring to a soft boil stirring constantly so it doesn’t burn
6. Lastly turn the heat off and add your shredded cheese ( NOT THE PARMESAN CHEESE) stirring constantly until it is completely melted

 

Putting Your Au Gratin Potatoes Together

1. Put a layer of your cubed potatoes onto the bottom of your buttered casserole dish
2. Sprinkle about 3 TBSP of your diced onion over your potatoes
3. Add a bit of pepper evenly over the onions
4. Pour a layer of your cheese sauce over the pepper
5. Sprinkle the top of the cheese sauce with grated parmesan cheese
6. Continue layering until all the ingredients are used (usually 3 layers)
7. Cover the top with your 1 Cup of shredded Cheddar
8. Cover the casserole dish with foil (tenting it so it doesn’t stick to the cheese)
9. Cook in your preheated 375* oven for 1 1/2 hours
10. Remove the foil and continue cooking for about 30 minutes or until your potatoes are fork tender and the top is browned and bubbly