Linda’s AuGratin Potatoes… from scratch!
Jun 14th, 2008 by Sylvia
Linda asked for a recipe for au gratin potatoes. Here is what I use.
AuGratin indicates the recipe has cheese in it. I also make a version of potatoes with a sauce that has no cheese. Those are known as scalloped potatoes. This is one of the first recipes I ever made by myself as a child, so I know it is easy and I know it is good. 
Au Gratin Potatoes
Serves 6
You can use any kind of cheese you have one hand for this recipe, even that homemade Velveeta ;). But try using half Gruyere and half Parmesan for a delicious treat!
Ingredients:
6 russet potatoes, peeled and sliced into 1/4 inch slices
1 medium onion, sliced into rings
salt and pepper to taste
1/2 cup butter
1/2 cup all-purpose flour
3/4 teaspoon salt
3 cups milk
2-1/4 cups shredded Cheddar cheese
Preheat oven to 400* F. Generously butter a 2 quart casserole dish.
Layer 1/3 of the potatoes into bottom of the buttered casserole dish. Top with 1/3 of the onion slices, season with salt and pepper. Repeat these layers two more times.
The sauce ingredients I give makes a LOT of sauce. That’s how we like it, but you don’t have to use every bit of it if you don’t want to… make the sauce and just before adding the cheese, look at it and determine whether or not you want to use all of the sauce. If not, pour some of it off and then procede with adding the cheese. You won’t have much sauce left over but you could use it in soup, gravy or go ahead and add the cheese and use the extra over vegetables!
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 sauce over the potatoes, sprinkle with paprika and cover the dish with aluminum foil.
Bake 1 1/2 hours in the 400* oven.
Thank you so much!! I printed it out and can’t wait to try it!! It sounds soooo good!! I am hoping NayNay will like it too (when he’s up to eating again)!! You’re so talented at knowing how to do all this.