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CREAMY AU GRATIN POTATOES




Source of Recipe


Unknown


List of Ingredients




4 RUSSET POTATOES, SLICED INTO 1/4 INCH SLICES
1 ONION, SLICED INTO RINGS
SALT AND PEPPER TO TASTE
3 TBSP. BUTTER
3 TBSP. ALL-PURPOSE FLOUR
1/2 TSP. SALT
2 C. MILK
1 1/2 C. SHREDDED CHEDDAR CHEESE



Recipe



1. PREHEAT OVEN TO 400 DEGREES. BUTTER A 1 QT. CASSEROLE DISH.
2. LAYER 1/2 OF THE POTATOES INTO BOTTOM OF THE PREPARED
CASSEROLE DISH. TOP WITH THE ONION SLICES, AND ADD THE
REMAINING POTATOES. SEASON WITH SALT AND PEPPER TO
TASTE.
3. IN A MEDIUM-SIZED SAUCEPAN, MELT BUTTER OVER MEDIUM
HEAT. MIX IN THE FLOUR AND SALT, AND STIR CONSTANTLY
WITH A WHISK FOR ONE MINUTE. STIR IN MILK. COOK UNTIL
MIXTURE HAS THICKENED. STIR IN CHEESE ALL AT ONCE, AND
CONTINUE STIRRING UNTIL MELTED, ABOUT 30-60 SECONDS.
POUR CHEESE OVER THE POTATOES, AND COVER THE DISH WITH
ALUMINUM FOIL.
4. BAKE 1 1/2 HOURS IN THE PREHEATED OVEN.