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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Simple Au Gratin Potatoes Recipe

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This recipe for Simple Au Gratin Potatoes, by , is from Alyssa's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Cammack

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Directions:
Directions:
1. Preheat oven to 350.
2. In a large saucepan, melt butter over low heat.
3. Stir in flour, salt and pepper until smooth.
4. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
5. Remove from heat; stir in cheese until melted.
6. Add potatoes and onion. Transfer to a greased 2-qt. baking dish.
7. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes prep / 90 minutes bake
Personal Notes:
Personal Notes:
Potatoes Au Gratin Tips

Why did my potato au gratin curdle?

Curdling can occur when high heat affects the fat in dairy. In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high starch potato like a russet. If you've got leftover russet potatoes, use them up in any of these russet potato recipes!


How do you keep potatoes au gratin from becoming watery?

If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for au gratin recipes.

Recipe found online: www.tasteofhome.com

 

 

 

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