Friday, November 19, 2010

It's All About the Sides: Au Gratin Potatoes

Au Gratin Potatoes

Face it, y'all. It's the Holiday Season (as we've previously mentioned around these parts). Just throw that diet out the window. The next six to eight weeks are all about cream and gravy and cheese and chocolate. That's just the lay of the land. Rules are made to be broken (diets, too), and this is one of those dishes that might just make you slap your grandma if front of your mama on Mother's Day. Or Thanksgiving. Or, okay, that's a really bad analogy, but I think you're getting my drift. These au gratin potatoes are goooood. And I will in fact be making them a week from now (with a little cornbread.) Oh, man. I can't wait.

Au Gratin Potatoes

Au Gratin Potatoes
Adapted from Allrecipes
Makes about 4 servings
Printer-friendly version

Ingredients
4 Russett potatoes (Or equivalent pounds of red or new potatoes), sliced thinly
1 small white onion, minced
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1.5 cups shredded cheddar cheese
1/2 cup fresh breadcrumbs
1 tablespoon butter

Directions
1. Preheat oven to 400 degrees. Butter a 1-quart baking dish. Set aside.
2. Melt 1 tablespoon of butter and mix with breadcrumbs. Set aside.
3. In a medium saucepan over medium heat, melt three tablespoons of butter. Stir in flour and salt, and cook for about 1 minute, whisking so flour doesn't burn. Stir in milk and whisk until smooth. Stir in cheese until melted. Season to taste with pepper. Remove from heat and cool until thick.
4. Layer half the potatoes in bottom of baking dish. Top with half the onions. Pour half of the cheese mixture over onions. Repeat layers. Top with buttered breadcrumbs.
5. Bake one and a half hours. If potatoes start to brown too much around edges cover with foil. Potatoes should be tender and easily pierced with a fork when finished.

Pin It

11 comments:

  1. Can these be made ahead of time, and baked the next day? They look oh so good!

    ReplyDelete
  2. Maybe everything but the breadcrumbs. I think they'd get too soggy... Worth a shot!

    ReplyDelete
  3. These sound fantastic! I'll have ti de-gluten them, but I'm sure they will still be great!!

    ReplyDelete
  4. Abby that's the piece I would fight my kids for, the edge! My love the caramelized bits!
    ~ingrid

    ReplyDelete
  5. cheese and potatoes constitute two of the major food groups as far as i'm concerned. delightful.

    ReplyDelete
  6. YUM! So happy to not be hosting (or cooking... until Friday, at least) this year since we just got back into town but someone (ah-hem) in this house would die for these... so they may just become a winter staple.

    ReplyDelete
  7. These taters look like the perfect addition to just about any meal.

    ReplyDelete
  8. I love potatoes au gratin, but they somehow never make it into my thanksgiving menu...too many things in the oven, so I usually end up making mashed potatoes instead. I might earmark this recipe and make it just because it looks so yummy.

    ReplyDelete
  9. what a great blog! here is so many inspirations!

    have a nice time,
    Paula

    ReplyDelete
  10. This time of year is the perfect time to be pregnant because I can't even think diet!! These look amazing!

    ReplyDelete

Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.