"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Au Gratin Potatoes Recipe

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This recipe for Creamy Au Gratin Potatoes, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Zecchini
Added: Tuesday, January 20, 2009


4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings(optional)
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

Preheat oven to 400. Butter a 1 quart casserole dish. Toss potatoes slices with salt and pepper to taste.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish.Top with onion slices if using. and add remaining potatoes.
In a medium saucepan, melt butter over medium heat. Mix in the flour and salt, stirring 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, sealing edges tightly.
Bake 1 1/2 hours in preheated oven. May remove foil at end of cooking to brown potatoes on top.




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