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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 6 servings |
||
| Calories 381 | ||
| Calories from Fat 158 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.6g | 27% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 646mg | 26% | |
| Potassium 1022mg | 29% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 1.8g | ||
| Protein 13.8g | 27% | |
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Ingredients
- 6 russet potatoes, peeled and sliced into 1/4 inch slices
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- paprika
- 1 dash cayenne (optional)
Directions
1
Preheat oven to 400 degrees.2
Butter a large square casserole dish.3
Layer 1/2 of the potatoes into bottom of the prepared casserole dish.4
Top with the onion, and add the remaining potatoes.5
Season with salt and pepper to taste.6
In a medium-size saucepan, melt butter over medium heat.7
Mix in the flour and salt, and stir constantly with a whisk for one minute.8
Stir in milk.9
Cook until mixture has thickened.10
Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.11
Pour cheese mixture over the potatoes, sprinkle with paprika and cover the dish with aluminium foil.12
Bake 1 1/2 hours in the preheated oven.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States
- Preparation > Time to Make > > 1 day
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Bev
On Mar 24, 2008
Little Bee, these may very well be the BEST Au Gratin Potatoes I've ever tasted! I made exactly as directed, the baking time was perfect. The ingredient list did not mention the amount of onion to use (as was mentioned in the steps), so I minced about 1/2-3/4 cup to add to the potatoes. The potatoes were cheesy, creamy and tender. I served this with our Easter Ham and it was the perfect side dish. Thank you so much for sharing your wonderful recipe collection with us, Little Bee!
From: thebearswife
On Jan 17, 2008
Really great recipe! I used large (Bsize) red potatoes instead of russetts. Also, I added about 2 teaspoons of dry mustard and 1 teaspoon of cayenne (we like it hot). Fantastic!
From: Len23
On Mar 18, 2006
I cut this recipe in half as a side dish for two of us. Thought it was good- fast and easy and creamy. I did take the foil off for the last 15 min as mine were looking a little soupy and needed to thicken up a bit, which they did, perfectly. Cooked at 375* (was cooking something else with it). Next time I will kick the spices and onion up a touch, but that was my fault, not the recipe's. Looking forward to digging into those leftovers!
From: Lori Mama
On Jun 28, 2007
Lovely potato dish. I didn't get the creaminess I was expecting, but I think the potatoes I was using were a bit old and perhaps a bit to dry. I used Yukon Gold instead of Russets. Made for ZWT 3. 
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