Saturday, December 18, 2010
My Creamy Cheesey Potatoes Au Gratin
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose gluten free flour
1/2 teaspoon salt
1/8 teaspoon salt
2 cups milk
2 cups shredded Cheddar cheese (I like to use a sharp cheese)
1.Preheat oven to 400 degrees Prepare a 1 quart casserole dish with cooking spray.
2.Layer 1/4 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and repeat 4 times with the remaining potatoes and onions. Season with salt and pepper to taste.
3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and pepper, and stir 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 to 60 seconds.
4.Bake 1 1/2 hours in the preheated oven. The last 30 minutes, remove the lid.