Thursday, July 14, 2011

Potatoes Au Gratin

One of my favorite foods when I was a teenager was potatoes Au Gratin, so I am thrilled to present my version of this recipe here. This version is similar to making lasagna in that the key is layering.

4 russet potatoes, sliced thinly (1/8 inch slices)
1 whole yellow onion, sliced into thin rings
1 stick butter
6 Tablespoons flour (or Wondra)
4 Cups milk
3 Cups shredded Mild Cheddar cheese
2 slices well-done toast (for breadcrumbs)
Salt, pepper to taste

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