Wednesday, April 01, 2009

Au Gratin Potatoes

Sorry I don't have a picture of this. I forgot.

I wanted something different (besides mashed) to do with potatoes to go with our meatloaf. I looked through six of my cookbooks before I found this. Good old Betty Crocker.

It was a big hit. Everyone loved it. I will be making it again, for sure.

Au Gratin Potatoes
1979 printing of Betty Crocker's Cookbook

Serves 6

2 pounds potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (about 8 ounces)
1/4 cup fine dry bread crumbs

Wash potatoes remove eyes and cut into enough thin slices to measure about 4 cups.

Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325˚ oven 1 hour 20 minutes or in 375˚ oven 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer. 


mcmcolospgs said...

T - what kind of potatoes did you use and did you leave the skin on?

T said...

oh, sorry. I used regular Russet potatoes. I did leave the skins on. I used a mandolin to cut them all in thin even slices.

When I made this last night I only used 2 large Russet potatoes. It fit in a small 8x8x2 pyrex baking dish. It was perfect for the four of us with a little left over. I just adjusted the recipe and it was fine.