Au Gratin Potatoes
Servings 8
Equipment
- Large Baking Dish
- Mandolin Slicer
- Large saucepan
Ingredients
- 5 large Idaho russet potatoes peeled and sliced ⅛-inch thick
- ½ cup butter
- ½ yellow onion diced
- 1 tbsp flour
- Sea salt and freshly cracked pepper to taste
- 2 cups of whole milk
- 2 cups of extra-sharp cheddar cheese shredded (divided)
- ¼ Italian-flavored bread crumbs
Instructions
- Preheat the oven to 375 degrees. Spray a baking dish with olive oil cooking spray.
- Prepare the potatoes by peeling and slicing them into ⅛-inch thick pieces with a mandolin.
- Cook the onions by melting butter in a large saucepan over medium heat. Add the onion and cook, stirring often for about 2 minutes, stirring occasionally, until tender.
- Make the sauce by stirring in flour, sea salt, and freshly cracked black pepper, and cook, stirring often, for 1-2 minutes.
- Slowly stir in milk and 1½ cups of the cheese, and cook for 2-3 minutes, until the cheese is melted and the sauce has thickened.
- Spread potatoes in the prepared baking dish and pour cheese sauce over them.
- Bake the potatoes covered with foil for 1 hour.
- Mix the remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper.
- Bake uncovered for 15 to 20 minutes longer or until the top is brown and bubbly.
- Allow it to rest for 10 minutes before serving. Enjoy.