AU GRATIN POTATOES, VERY EASY

Au Gratin Potatoes, Very Easy image

Provided by Jane Whittaker

Time 1h

Number Of Ingredients 9

Previous Next

3 large potatoes, russets work well here
1 medium onion
2 Tbsp butter, please don't subsitute
2 Tbsp all purpose flour
2 c whole milk (yes you can use reduced calorie, but it is not as good)
1/2 tsp each salt and pepper , or to taste
1 tsp dry mustard ( this is optional, like this in the cheese version)
8 oz grated cheese, i like sharp cheddar, but any combo you like is just fine
1/4 tsp paprika, for garnish

Steps:

1. Peel the potatoes and onions. Slice both potatoes and onions in half lengthwise and slice thinly, you want the slices to look like half moons.
2. Put the potatoes and onions in a sauce pan, cover with cold water, and cook until fork tender. You don't want the potatoes mushy, after all you are going to bake them too.
3. Pour potatoes and onions into a drainer.
4. Meanwhile while the potatoes and onions cook make your sauce.
5. Melt the butter, and stir in the flour with a spatula. A spatula for a cream sauce makes a lot of sense and is more efficient than a spoon. Continue stiring to make a paste, let cook a minute to cook out the flour taste. Add the salt, pepper, and mustard.
6. Stir in the milk a little at a time. stirring to make smooth. Continue to cook until the sauce starts to bubble and thicken. Watch it keep stirring, and don't walk away. Congradulations beginner!!!! You have just made a white sauce, one of the mother sauces. You will never know how thick your sauce is until it comes to a boil.
7. Now stir in the cheese, take off heat and continue to stir until the cheese melts. Now you have a cheese sauce. This is also the sauce for mac and cheese
8. Spray a 8x8 inch casserole or gratin dish. Put half your potatoes in, cover with half the cheese sauce, put in the rest of the potatoes and pour the rest of the sauce over.
9. Sprinkle with paprika, just for color.
10. Bake in a pre heated 350° oven for 45 minutes or until bubbly and browned