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Cheesy Au Gratin Potatoes

A simple but heavenly side dish with a creamy cheese sauce and tender potatoes. This dish

is a wonderful accompaniment to my Classic Homemade Meatloaf or BBQ Meatballs.

cheesy au gratin potatoes

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Ingredients (Serves 8)

  • 2 ¼ pounds russet potatoes, approximately 4 large

  • 1 small white onion, diced

  • 3 tablespoons + 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 cups half & half

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cups sharp cheddar cheese, shredded

Directions


Peel and slice potatoes into slices approximately 1/8” thick* and place into a large bowl of cold ice water for one hour. Drain and rinse.


* Note: Using a mandolin is the secret to this dish baking quickly.


Preheat oven to 350 degrees.


In a large heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add diced onions and sauté for approximately 8-10 minutes. Add the remaining 3 tablespoons butter to the onions and melt.


When butter is about halfway melted, stir in flour, salt, and pepper. Stir constantly for approximately 5-6 minutes or until the roux is smooth and light brown in color.


Carefully add in milk and bring to a boil.


Reduce heat and simmer for approximately 2 minutes or until sauce has thickened. Remove pan from heat. Add in 1½ cups of cheese and stir until completely melted.


Prepare a 9x13 baking dish with nonstick spray or additional butter.


Layer potatoes in baking dish and cover with sauce.


Bake for approximately 40-45 minutes or until potatoes are tender.


Top with additional ½ cup cheese and additional salt and pepper if desired.


Bake for approximately 3-5 more minutes or until cheese is melted.


Allow to cool approximately 10 minutes prior to serving.

 

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