Friday, November 19, 2010
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
Adapted from Allrecipes
Makes about 4 servings
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
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.