Creamy Potatoes Au Gratin

This is a real oldie but goodie. If you have not made these before, try it and it just might become a favourite.

  • 12 large potatoes, cleaned, peeled and cut in thick rounds
  • 1 large onion, grated
  • Bechamel Sauce – recipe follows

Butter a large oval casserole baking dish and set aside.

Drop the potatoes in a pot of boiling water and cook until tender and this should take about 5 minutes. Drain well.

Make up the sauce and assemble by making a single layer of rounds in the dish, sprinkle half of the onion over and with half the sauce. Repeat the layers and finish with the remaining sauce.

Bake in preheated oven of 375 degrees for 40 minutes until nicely browned. Settle for 10 minutes before serving.

Bechamel Sauce

  • 3 tbsp. butter
  • 2 tbsp. flour
  • 2 1/4 cups half and half cream
  • 1 small garlic clove, crushed

Melt butter in saucepan and add garlic, stirring for one minute.

Stir in the flour and cook for two minutes until completely blended and no lumps remaining.

Whisking quickly, slowly add the cream until it thickens and is smooth.

*Like with all sauces, strain for a totally silky smooth sauce.

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