"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Au Gratin Potatoes Recipe

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This recipe for Creamy Au Gratin Potatoes, by , is from Family Recipes: Holmes & Armentrout Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rickie Armentrout
Added: Tuesday, December 25, 2007


4 russet potatoes, sliced 1/4" thick
1 onion, sliced
3 tbsp butter
3 tbsp all-purpose flour
1/2 tsp salt
2 tbsp olive oil
2 cups cheddar cheese, shredded
2 cups milk
2 cloves garlic, minced
1/2 cup green onions
1/2 lb bacon, fried and crumbled

Preheat oven to 400. Butter a 1 qt casserole dish. Saute garlic and onions in 2 tbsp olive oil. Layer 1/2 potatoes in dish and top with garlic and onions. Add remaining potatoes. Season with salt and pepper. In med saucepan, melt butter over med heat. Mix in flour and salt. Whisk for 1 min. Stir in milk and cook until thickened. Stir in cheese and stir until melted. Pour cheese mixture over potatoes. Cover with foil. Bake for 1 1/2 hours. Remove foil the last 30 mins to brown. Add crumbled bacon to top.




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