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Potatoes au Gratin Recipe

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This recipe for Potatoes au Gratin, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brittany J. Bundy
Added: Saturday, May 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. butter (divided)
2 Tbsp. flour
2 c. whole milk
salt and white pepper

1 1/2 lb. new red potatoes, cooked & sliced 1/2-inch thick
3 oz. grated cheddar cheese
3 oz. grated Monterey Jack cheese

Directions:
Directions:
Grease an 8-cup rectangular baking dish with 1 Tbsp. butter. In a nonreactive saucepan over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until mixture is slightly thick and coats the back of a spoon, 4-6 minutes. Season with salt and pepper. Remove from the heat.

In a mixing bowl, toss the potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the cheeses. Bake at 400 until golden brown and bubbly, 8-10 minutes. Remove from the oven and cool for a few minutes before serving.

A nonreactive saucepan is made from stainless steel, glass, or ceramic materials, and doesn't react with acidic ingredients as copper and aluminum do.


Dining at the famous Wolfgang Puck's Restaurant in Disney World, one of the side dishes served was potatoes au gratin. Mom loved the potatoes and upon returning home I began searching for a recipe to recreate this dish for her. After trying many recipes, (one of which called for stirring the white sauce over medium heat for 45 minutes!), she decided this one was the best. At Wolfgang's our meal was $291.00 and Daddy said over and over again, "I could have bought half a steer for that!"

 

 

 

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