Creamy Au Gratin Potatoes You Have To Try

Sunday, August 5, 2018

Creamy Au Gratin Potatoes

"This is my husband's preferred dish, and he considers it a unique occasion every time I make it. The creamy cheese sauce and the gentle potatoes in this traditional French dish combine to make a deliciously addictive experience. It's a exceptional aspect dish with a roast red meat loin or pork tenderloin. Add a green salad and French bread, and you have found the magic path to a person's coronary heart. To avoid lumps in your sauce, add the milk only a little at a time as you stir the flour and butter. Experiment with special cheeses for range."

Ingredients :

four russet potatoes, sliced into 1/four inch slices
1 onion, sliced into rings
salt and pepper to taste
three tablespoons butter
3 tablespoons all-reason flour
half of teaspoon salt
2 cups milk
1 half of cups shredded Cheddar cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H

Preheat oven to four hundred tiers F (2 hundred stages C). Butter a 1 quart casserole dish.
Layer half of of the potatoes into backside of the organized casserole dish. Top with the onion slices, and upload the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium warmness. Mix inside the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook till combination has thickened. Stir in cheese , and maintain stirring till melted, approximately 30 to 60 seconds. Pour cheese over the potatoes, and cowl the dish with aluminum foil.
Bake 1 half of hours inside the preheated oven.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook dinner it frivolously, and make smooth-up easier.

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